 |
|
CORNMEAL HONEY BREAD
Yields 2 round loaves
1 package (1 T) active dry yeast
3/4 cup warm water
1 1/2 cups warm buttermilk
2 T unsalted butter, melted
1/3 cup honey
1 T salt
1 cup yellow cornmeal, fine or medium grind
4 1/2 to 5 cups unbleached all-purpose or bread flour
Combine yeast and water in a small bowl and stir to dissolve. Let
stand until bubbly, about 10 minutes.
In a large bowl, combine buttermilk, butter, honey, and salt. Add
cornmeal. Beat with a whisk until smooth, about 3 minutes, and
add yeast mixture. Add 1/2 cup flour at a time with a wooden spoon
until dough is stiff. Turn dough out onto a lightly floured surface
and knead until smooth and springy, about 5 minutes, adding flour
1 T at a time as necessary.
Place in a greased bowl, turn once to grease surface, and cover
with plastic wrap. Let rise in a warm place until doubled, about
1 to 1 1/4 hours.
Gently deflate dough, turn out onto a lightly floured board, and
divide into two loaves. Form into rounds and place on a greased or
parchment lined baking sheet. Cover loosely with plastic wrap and
let rise until doubled, about 40 minutes. Bake in a preheated 375
oven for 40 minutes or until browned. Place on a rack and cool
before slicing.
|
|
Cornmeal