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FareShare Gazette -- October 2005 Recipes

A home-style FareShare Gazette -- October 2005 Recipes made with Cold Water, Salt, Active Dry Yeast, Warm Water, and Whole Wheat Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/4 cup
• 2 tsp
• 2 pkg
• 1/2 cup
• 3 1/2 cup
• 3 1/2 cup

Method (preview)

1. 1

   Stir water into cornmeal in saucepan and cook over medium heat. Stir until thickened and boiling. Remove and stir in salt, molasses and shortening.

2. 2

   Cool to lukewarm.

3. 3

   Sprinkle yeast over warm water. Add sugar, stir until yeast is dissolved.

4. 4

   Let stand.

5. 5

   Stir warm cornmeal mixture into yeast mixture and stir into 2 cups each whole what flour and rye flour to form a soft dough.

6. 6

   Add remaining flour until dough is no longer sticky.

7. 7

   Form dough into a ball, place in a greased bowl.

8. 8

   Turn over to coat all sides of dough.

9. 9

   Cover and let rise in a warm place until double, about one hour.

10. 10

    Punch dough down and cut in half.

11. 11

    Shape each into a ball and place on a greased baking sheet.

12. 12

    Cover, let rise until double, about 45

13. 13

    Bake in a 375-degree F. oven 45 minutes. Remove from oven and rub surface with butter. Cool on wire rack.