1 pk (1 tbs) active dry yeast
3/4 c Warm water
1 1/2 c Warm buttermilk
2 tb Unsalted butter; melted
1/3 c Honey
1 tb Salt
1 c Yellow cornmeal; fine or
-medium grind
4 1/2 -(up to)
5 c Unbleached all-purpose or
-bread flour
From: JGruhn@aol.com
Date: Mon, 10 Apr 1995 16:52:02 GMT
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. Yields 2 round loaves,
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings