Cooking Recipe Polish Corn Bread
Recipe Ingredients
SOURDOUGH STARTER
BREAD
Directions
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.