Polish Corn Bread

2 Servings

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Polish Corn Bread 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
============================	1/4 c Ground cornmeal
BREAD:	2 ts Caraway seeds
4 c Warm water (105-110 F)

Instructions for Polish Corn Bread

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 ONeill, 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

Main Ingredient: GrainsCuisine: Eastern European

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