Polish Corn Bread
Recipe
- Title:
- Polish Corn Bread
- Categories:
- Breads, Polish
- Yield:
- 2 servings
Directions
- SOURDOUGH STARTER: 5 1/2 c Rye flour 2 c Cold water 5 1/2 c All purpose flour 6 c Rye flour 2 tb Salt 1 ts Active dry yeast 4 pk Dry yeast dissolved in 1/4 ============================ -cup warm water (105-110F) BREAD: 1/4 c Ground cornmeal 4 c Warm water (105-110 F) 2 ts Caraway seeds
Ingredients
- 1. Start sourdough starter at least 3 days before baking: Combine the cold
- water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the
- mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
Ingredients
- 2. Remove the starter from the refrigerator 2 hours before beginning to
- make the bread.
Ingredients
- 3. Transfer the starter to a large bowl and add the warm water, yeast,
- flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes.
Ingredients
- 4. Divide the dough in half. Shape into 2 even rounds. Place each round in
- a lightly greased bowl, cover with a clean cloth, and set aside to rise in
- a warm place until doubled in size, about 1-2 hrs.
Ingredients
- 5. Place a roasting pan on the bottom of the oven and fill with hot water.
- Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal.
Ingredients
- 6. Dampen your hands and reshape the bread into even round mounds. Place
- the loaves on a prepared baking sheet. Bake the bread until crusty, about 2
- hours. If the water in the roasting pan runs low during the baking,
- replenish it to provide the bread with steam heat. Cool, or serve warm.
Directions
- Makes 2 large loaves.
Directions
- Source: New York Cookbook, Molly O'Neill, 1993
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