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Jewish Corn Bread (1 of 2)

Jewish Corn Bread (1 of 2) is a breads recipe made with Water, Pk Yeast Dry Cornmeal For Sprinkling, Sugar The Baking Sheets, and Salt Glaze. Serves 2. Add it to your meal plan and shop the whole list in one go.

Ingredients

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

Method (preview)

1. 1

   Measured after stirring down Water.

2. 2

   Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes.

3. 3

   Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough.

4. 4

   Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it.

5. 5

   Knead, adding more flour if necessary to make a soft dough that will hold its shape.

6. 6

   Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours.

7. 7

   Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air.

8. 8

   Cover with a towel and let rest for 15 minutes.

9. 9

   Divide the dough in half.

10. 10

    Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side.

11. 11

    Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down.

12. 12

    Cover with towels and let rise until "three-quarters proofed," or not fully doubled.