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

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