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Sourdough Cornmeal Bread
1 cup sourdough starter
1 package active dry yeast
2 1/2 cups water
2 teaspoons salt
2 tablespoons molasses
4 to 6 cups bread flour
2 cups cornmeal
1/2 teaspoon baking powder
Mix starter with 1 cup water and 1 cup flour.
Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator.
With the reserved starter, mix in 1 1/2 cups warm water and the yeast.
Add salt, molasses and 2 1/2 cups flour. Beat for 3 to 4 minutes.
Cover and let rise about 2 hours.
Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough.
Turn onto a floured board and knead 5 minutes.
Divide dough in half, cover and let rest 10 minutes.
Shape into loaves and place into greased loaf pans.
Let rise until double, about 1 1/2 hours.
Bake at 400 degrees F for 40 minutes.
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