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| CORNMEAL HONEY BREAD |
Ingredients for Cornmeal Honey Bread (2 round loaves)
* 1 package (1 T) active dry yeast
* 3/4 cup warm water
* 1 1/2 cups warm buttermilk
* 2 T unsalted butter, melted
* 1/3 cup honey
* 1 T salt
* 1 cup yellow cornmeal, fine or medium grind
* 4 1/2 to 5 cups unbleached all−purpose or bread flour
How to Bake Cornmeal Honey Bread
1. Combine yeast and water in a small bowl and stir to dissolve.
2. Let stand until bubbly, about 10 minutes.
3. In a large bowl, combine buttermilk, butter, honey, and salt.
4. Add cornmeal. Beat with a whisk until smooth, about 3 minutes, and add yeast mixture.
5. Add 1/2 cup flour at a time with a wooden spoon until dough is stiff.
6. 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.
7. Place in a greased bowl, turn once to grease surface, and cover with plastic wrap.
8. Let rise in a warm place until doubled, about 1 to 1 1/4 hours.
9. Gently deflate dough, turn out onto a lightly floured board, and divide into two loaves.
10. Form into rounds and place on a greased or parchment lined baking sheet.
11. Cover loosely with plastic wrap and let rise until doubled, about 40 minutes.
12. Bake in a preheated 375 oven for 40 minutes or until browned.
13. Place on a rack and cool before slicing.
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