Polish corn bread
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Polish corn bread
  Polish    Corn    Bread  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49301. Report a problem with this recipe.
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      Title: Polish corn bread
 Categories: Breads
      Yield: 2 Servings
 
MMMMM---------------------SOURDOUGH STARTER--------------------------
      2 c  Cold water
      6 c  Rye flour
      1 ts Active dry yeast

MMMMM---------------------------BREAD--------------------------------
      4 c  Warm water (105-110 F)
  5 1/2 c  Rye flour
  5 1/2 c  All purpose flour
      2 tb Salt
      4 pk Dry yeast dissolved in 1/4
           -cup warm water (105-110F)
    1/4 c  Ground cornmeal
      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.
 




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Recipe ID 49301 (Apr 03, 2005)

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