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Name: Cornmeal Harvest Loaves
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 5 ts Salt; 1/4 c Firmly packed light brown; 4 3/4 c Bread flour; about; ; active dry yeast; ; plus 2 teaspoons); ; (about 1 tablespoon; 1 c Plus 2 tablespoons yellow; 2 c Lukewarm water; Two; (1/4-ounce) packages

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INGREDIENTS

5 ts Salt
1/4 c Firmly packed light brown
4 3/4 c Bread flour; about
; active dry yeast
; plus 2 teaspoons)
; (about 1 tablespoon
1 c Plus 2 tablespoons yellow
2 c Lukewarm water
Two; (1/4-ounce) packages

Servings

INSTRUCTIONS

In bowl of a standing electric mixer (or a large bowl if kneading by hand) stir together lukewarm water, sugar, yeast, and 1 cup cornmeal and let stand until foamy about 5 minutes. In another bowl stir together flour and salt and gradually stir enough flour mixture into cornmeal mixture to form a soft dough. With dough hook knead dough, adding any remaining flour mixture if dough is too sticky, 5 minutes, or until smooth and elastic. (Alternatively, dough may be kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.) Put dough in an oiled deep bowl, turning to coat with oil. Cover bowl loosely and let dough rise in a warm place 2 hours, or until doubled in bulk. (Alternatively, dough may be allowed to rise, covered, in refrigerator overnight.) Punch down dough and divide into 4 pieces. Roll each piece between hands to form a 14-inch loaf and put 2 loaves on each of 2 large baking sheets. With a knife or kitchen scissors make eight to ten 2-inch-long diagonal cuts down length of each loaf and pull open to make decorative holes (exaggerate openings as they will become smaller during rising and baking). Cover loves loosely and let rise in a warm place until doubled in bulk, about 45 minutes. Preheat oven to 400F. Sprinkle loaves with remaining 2 tablespoons cornmeal and bake in upper and lower thirds of oven 25 minutes, or until golden, switching baking sheets between upper and lower oven racks halfway through baking. Cool loaves on racks. Makes 4 loaves. Gourmet May 1995 Per serving: 2556 Calories (kcal); 11g Total Fat; (3% calories from fat); 78g Protein; 525g Carbohydrate; 0mg Cholesterol; 10693mg Sodium Food Exchanges: 32 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Cornmeal Harvest Loaves

5 ts Salt
1/4 c Firmly packed light brown
4 3/4 c Bread flour; about
 ; active dry yeast
 ; plus 2 teaspoons)
 ; (about 1 tablespoon
1 c Plus 2 tablespoons yellow
2 c Lukewarm water
 Two; (1/4-ounce) packages

In bowl of a standing electric mixer (or a large bowl if kneading by  hand) stir together lukewarm water, sugar, yeast, and 1 cup cornmeal  and let stand until foamy about 5 minutes. In another bowl stir  together flour and salt and gradually stir enough flour mixture into  cornmeal mixture to form a soft dough. With dough hook knead dough,  adding any remaining flour mixture if dough is too sticky, 5 minutes,  or until smooth and elastic. (Alternatively, dough may be kneaded on  a floured surface with floured hands until smooth and elastic, 10 to  15 minutes.)    Put dough in an oiled deep bowl, turning to coat with oil. Cover bowl  loosely and let dough rise in a warm place 2 hours, or until doubled  in bulk. (Alternatively, dough may be allowed to rise, covered, in  refrigerator overnight.)    Punch down dough and divide into 4 pieces. Roll each piece between  hands to form a 14-inch loaf and put 2 loaves on each of 2 large  baking sheets. With a knife or kitchen scissors make eight to ten  2-inch-long diagonal cuts down length of each loaf and pull open to  make decorative holes (exaggerate openings as they will become  smaller during rising and baking).    Cover loves loosely and let rise in a warm place until doubled in  bulk, about       45    minutes.    Preheat oven to 400F.    Sprinkle loaves with remaining 2 tablespoons cornmeal and bake in  upper and lower thirds of oven 25 minutes, or until golden, switching  baking sheets between upper and lower oven racks halfway through  baking. Cool loaves on racks.    Makes 4 loaves.    Gourmet May 1995        Per serving: 2556 Calories (kcal); 11g Total Fat; (3% calories from  fat); 78g Protein; 525g Carbohydrate; 0mg Cholesterol; 10693mg Sodium  Food Exchanges: 32 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  0 Fat; 3 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (504g)
Recipe Makes: 1 servings

Calories: 76
Calories from Fat: 9 (12%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 27.4mg		1 %
Potassium 382.4mg		10 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 8g	32 %
	Sugars, other 11.5g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 76

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