Sourdough Cornmeal Bread Food

SOURDOUGH CORNBREAD

Steps:

• Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
• 1.If I want it for dinner, I just start it in the morning.
• 2. I use about a 10 inch iron skillet.

BASIC SOURDOUGH BREAD WITH CORNMEAL (BREAD MACHINE)

Steps:

• In the bowl of your bread machine add the ingredients in the order they are listed.
• Make sure that the yeast does not touch the water.
• Set the bread machine on bread cycle.

SOURDOUGH CORNMEAL BREAD

Steps:

• Add all ingredients to bread machine and set on basic cycle.
• Adjust consistency with milk while dough is kneading.

HOMEMADE SOURDOUGH BREAD

Steps:

• Bring sourdough starter to room temperature.
• In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
• In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
• Add to flour mixture.
• Add sourdough starter.
• Beat with until mixed and smooth, scraping bowl.
• Stir in as much of the remaining flour as you can.
• On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
• Shape into a ball.
• Place dough in a lightly greased bowl, turning once to grease surface.
• Cover and let rise until doubled.
• Punch dough down.
• Turn out on a lightly floured surface.
• Divide in half.
• Cover and let rise for 10 minutes.
• Lightly grease a large baking sheet and sprinkle with cornmeal.
• Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
• With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
• Cover and let rise 30 minutes.
• Preheat oven to 375-deg.
• After heated place bread in oven and steam.
• Bake in oven for 30-35 minutes, or till bread tests done.
• Cool on a wire rack.

CORN RYE BREAD

Steps:

• The starter must be made 48-72 hours in advance. Combine yeast and 1 c tepid water. Beat in 1 c rye flour. Add onion, cover with plastic wrap and let stand at room temperature for 24 hours. Remove onion. Beat in remaining water and rye flour. Cover and let stand at room temperature another 24 hours. It may be used at this point, or refrigerated up to another 24 hours.
• Combine 1/4 c warm water, yeast and sugar. Let stand 10 minutes until foamy.
• In work bowl of a heavy-duty mixer, dissolve salt in remaining warm water. Stir down sourdough starter and remove 1/2 cup (see head note). Mix remaining starter into salt water, then add yeast mixture. Add high-gluten flour and 1 c all-purpose flour; if using, add caraway seeds. Mix to form a soft dough.
• Add remaining flour and knead until dough is soft and slightly sticky (either in the mixer or by hand). Do not overknead; the dough should not be very elastic. Form into a ball and place in an ungreased bowl. Cover and let stand at room temperature until doubled in size, about 90 minutes.
• Punch down, knead briefly and let stand 15 minutes. Form into a 12" oval, turning the edges in toward the center to form a smooth outer surface. Pinch the seam to seal and place seam-side down on a baking sheet coated with cornmeal. Cover with a damp towel and let rise until almost double, about 45 minutes.
• Meanwhile, place quarry tiles or baking stone in top 1/3 of oven, and an empty roasting pan in the bottom third. Preheat oven to 400°F.
• Beat egg white with water and brush over surface of loaf. Slash loaf with a very sharp knife 2 or 3 times. Sprinkle with additional caraway seeds if desired. Place loaf on tiles and toss 4 cups of ice cubes into the hot roasting pan. Bake 30 minutes. Brush loaf with more egg white glaze and bake another 20-30 minutes.