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Granny White
Cornmeal Honey Bread
Yields 2 round loaves
1
3
1
2
1
1
1
4
package (1 T) active dry yeast
/4 cup warm water
1/2 cups warm buttermilk
T unsalted butter, melted
/3 cup honey
T salt
cup yellow cornmeal, fine or medium grind
1/2 to 5 cups unbleached all−purpose or bread flour
Combine yeast and water in a small bowl and stir to dissolve. Let
stand until bubbly, about 10 minutes.
In a large bowl, combine buttermilk, butter, honey, and salt. Add
cornmeal. Beat with a whisk until smooth, about 3 minutes, and
add yeast mixture. Add 1/2 cup flour at a time with a wooden spoon
until dough is stiff. 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.
Place in a greased bowl, turn once to grease surface, and cover
with plastic wrap. Let rise in a warm place until doubled, about
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