Cornmeal White Bread
 

Cornmeal White Bread

submitted by rosskat

from NY, USA

2 tsp yeast
2 Tbsp honey
1/4 cup warm water
3 eggs fork beaten
3 to 5 cups all purpose flour
1/2 cup yellow cornmeal
1 cup buttermilk
2 tsp salt
1 tsp coarse cracked black pepper
1 Tbsp oil
Glaze:
1 egg yolk
2 Tbsp buttermilk

Dissolve the yeast in warm water and honey until foamy. In a large bowl
place the flour, cornmeal, salt, pepper, oil eggs and yeast mixture and
mix vigorously with a spoon. Then add enough additional flour , stirring
until the mixture clings together in a ball. Knead smooth and elastic
adding only enough additional flour to prevent sticking. Form dough in a
ball. Place in an oiled bowl, turn to coat with oil and cover with a damp
cloth and set in a warm place until dough doubles in volume. When double,
gently deflate and form in a free form loaf(s ) as desired ( round -oblong
etc. ) and place on a baking sheet sprinkled with cornmeal. Slash top of
dough in several places. Brush on the glaze. Let rise double in a warm
place. Bake in a 350F about 30 minutes or tested done.Cool completely on
rack before slicing. A good bread for soups and stews. Note: since this
makes a very large loaf, one may want to make 2 loaves and freeze one.
Note: This bread doesn't contain much fat and can dry out if not kept well
wrapped or eaten in the first day or so. Also good toasted.

Joan,Larry and Cosmo the Cutie Dog
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