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Jewish Corn Bread (1 of 2)

Jewish Corn Bread (1 of 2) comes together with Water Warm Needed, Yeast Dry Cornmeal For Sprinkling, Sugar The Baking Sheets, Salt Glaze, and Flour Gluten Ts Chernushka. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   1. Combine 1/2 cup of the warm water, the yeast and sugar and let stand

2. 2

   Remaining warm water in a mixing bowl.

3. 3

   Mix in the sourdough starter, then Flour; make a soft dough.

4. 4

   Spread 1 1/2 cups flour on the kneading

5. 5

   Surface and turn the dough out onto it. Knead, adding more flour if

6. 6

   Necessary to make a soft dough that will hold its shape. Do not overknead..

7. 7

   The dough should be only slightly elastic, even a bit sticky.

8. 8

   Form the Dough into a ball and put in an ungreased bowl; cover with plastic, and let

9. 9

   Lightly flour surface and knead it a few strokes to expel air.

10. 10

    Cover with a Towel and let rest for 15 minutes.

11. 11

    Divide the dough in half.

12. 12

    Form each

13. 13

    Long, then rolling it up from one long side. Pinch the seam closed. Shape

14. 14

    Baking sheets, seam down. Cover with towels and let rise until “three-quarters proofed,” or not fully doubled.