3 c Water
3/4 ts Yeast; ***see note***
6 c Flour; * (6 to 7)
1 1/4 c Cornmeal
2 1/2 ts Sea salt; (table salt can be
Substituted)
3 tb Corn oil; (must use corn for
Best flavor)
3 tb Molasses
1 Proof yeast in 1/4 cup of the water with 1 tsp flour. 2 Sift cornmeal
with 3 1/2 cups of flour, stir into yeast and remaining water. Stir 100
times, then cover with towel and let sponge. (After 1 hour or so, air
pockets will form, looking like a sponge.) 3 Stir in salt, oil & molasses.
Gradually stir in enough remaining flour until dough is formed. Knead until
smooth, about 10 minutes. Place in greased bowl, turn, cover and let rise
until double. (1 1/2 – 2 hours) 4 Punch down, let rise again until double
( 1 – 1 1/2 hours). 5 Punch down, form into two loaves. Place in greased
pans sprinkled with cornmeal. Let rise until double, about 1 hour. Slash
tops, brush with egg wash and bake at 350 degrees for about 50 minutes or
until internal temp is
190 degrees.
NOTE: If eliminating sponge step, use 2 tsp yeast. Entire process can be
done in a large food processor or Kitchenaid for ease.
Yields
1 Servings
