Recipe: Polish Corn Bread

Title: Polish Corn Bread
Categories: Breads, Polish
Yield: 2 servings

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

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.

2. Remove the starter from the refrigerator 2 hours before beginning to
make the bread.

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.

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.

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.

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.

Makes 2 large loaves.

Source: New York Cookbook, Molly O'Neill, 1993

Related Recipes

Plain Old Bread  |  Pumpkin Gingerbread Loaves  |  Pumpkin Pecan Spice Bread  |  Polish Corn Bread  |  Polka Dot Quick Bread  |  Poori Whole Wheat Indian Bread  |  Poppy Seed Bread  |  Poppy Seed Oatmeal Bread  |  Pork Stew With Corn Bread Topping  |  Portuguese Sweet Bread  |  Potato Bread  |  Potato Sponge Bread  |  Precious Bread Mc Tx  |  Pretzels For The Breadmaker  |  Processor French Bread  |  Prune Bread  |  Pumpernickel Bread  |  Pumpernickle Bread  |  Pumpkin Banana Walnut Bread  |  Pumpkin Bread With Orange Sauce  |  Pumpkin Bread Or Muffins  |  Pumpkin Bread  |  Pumpkin Raisin Bread  |  Quick Bread Cinnamon Chocolate Chip Muffins  |  Quick Cheddar Bread  |  Quick Garlic Bread  |  Quick Graham Bread  |  Quick Sourdough French Bread  |  Quick Wheat Bread  |  Quick And Easy Cherry Bread  |  Quick And Easy Pumpkin Bread  |  Ray Bauers Swedish Rye Bread Limpa  |  Roast Turkey With Corn Bread Chorizo Stuffing  |  Roast Turkey With Corn Bread Stuffing  |  Raisin Bran Bread  |  Raisin Bread For Bread Machines  |  Raisin Bread  |  Raisin Soda Bread  |  Ranch Cornbread  |  Ravioli With Sweetbreads I Filling  |  Ravioli With Sweetbreads Ii Pasta  |  Ravioli With Sweetbreads Iii Sauce  |  Ravioli With Sweetbreads Iv Assembly  |  Ravioli With Sweetbreads Info  |  Red Lobster Bread  |  Red Pepper Flatbread  |  Refrigerator Rise White Bread  |  Rhubarb Bread Pudding  |  Rhubarb Hickory Nut Bread  |  Rice Flour Yeast Bread  |  Rich Egg Bread  |  Rich Sourdough Bread  |  Rigani Cheese Bread  |  Rotel Cornbread  |  Roggenbrot Rye Bread  |  Rolled Oats Bread  |  Russian Black Bread  |  Rye Bread  |  Rye Tomato Bread  |  Rye Yeast Bread  |  Sesame Cheese Casserole Bread  |  Settin Round Bread  |  Simple Garlic Bread  |  Simple One Loaf Barley Bread  |  Smoked Salmon With Brown Soda Bread  |  Salt Rising Bread  |  Sausage Bread  |  Sausage And Cornbread Cabbage Rolls  |  Savoury Salmon Bread Cases  |  Scottish Currant Shortbread  |  Scottish Oaten Bread Coca Cola  |  Seasoned Breadcrumb Mix  |  Sheepherder Bread  |  Sheepherders Bread Basque  |  Shirleys Nut Bread  |  Shortbread Crust  |  Shortbread  |  Sidneys Cornbread  |  Skillet Corn Bread  |  Skillet Cornbread  |  Smackin Cracklin Cornbread  |  Error_log  |  
Main Categories




Home  |  Contact