Polish Corn Bread

Recipe Cuisine: Breads
Recipe Category: Breads
Recipe Serves: 2

Recipes Ingredients:

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
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-cup warm water (105-110F)
BREAD: 1/4
c Ground cornmeal
4 c Warm water (105-110 F)
2 ts Caraway seeds

Recipe Instructions:

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