Print Recipe

Sourdough Cornmeal Bread

RG

Ingredients

  • 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

Instructions

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

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