1 pk Dry yeast
2 tb Sugar
5 c All-purpose flour
1 c Warm water
1 1/2 c Sourdough starter
2 ts Salt
In large mixing bowl, sprinkle yeast over warm water, let dissolve
5 minutes. Stir in sugar, starter and gradually add 4 cups of the
flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1
1/2 hrs in a warm, draft-free place. Turn dough onto floured board,
work in remaining flour until dough is no longer sticky, Knead until
satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set
on cookie sheet sprinkled with corn meal. Let rise again in warm
place for 1 to 1 1/2 hrs. Put shallow pan of water in lower shelf of
oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to
50 minutes or until crust is medium dark brown. Set on rack to cool.
Courtesy Telephone Pioneers BillSpalding *P CRBR
38 SOUTHWESTERN CORN BREAD
Yields
2 Servings
