This looks like a nice sandwish bread. I havn't tried it, yet. But, I love all the bread by the author of this cook book.
- 1 c cornmeal, preferaly course grind (or polenta) (6oz.)
- 1 c water, room temp (8 oz)
- 4 ½ c bread flour (20.25 oz)
- 2 tsp instant yeast (0.22 oz)
- 1 c water, (90 to 100 deg F) (8oz)
- ¾ tsp salt
- 6 tbsp molasses ( 4 oz)
- 2 tbsp shortening or unsalted butter, at room temp (1oz)
Day 1 (making the soaker):
Combine the water and cornmeal (or polenta) in a bowl. Cover with plastic wrap. Let it sit out overnight.
Combine the soaker, 2 cups flour, yeast, and water. Cover with plastic wrap. Let sit out for 1 our or until it begins to bubble.
Add the rest of the ingredients. (you may need more water/flour to get the right consistency). Mix together. Dough will form a ball.
Lightly oil a bowl. Put the kneeded dough in the bowl. Coat the dough with oil. Cover with plastic wrap and let it sit out until it doubles in size (90 min, approx.)
Divide and shape the dough into loaves. (It makes 2- 1.5 lb loafs or 3-1lb loves. )
Put in loaf pans. Spray top with oil. Cover. Let rise until loaf just starts to crest above the pan. (90 min)
Preheat oven to 350 deg F.
Bake for 20 min or until internal temp is above 185 deg. F.
Cool for 1 hour before serving.