CORNMEAL YEAST BREAD
Yield 4 loaves
Number Of Ingredients 8
Steps:
- 1. In a small bowl, mix the yeast and sugar with 1 cup of the warm water and let stand until bubbly, about 5 minutes. 2. In a large bowl, mix 3 cups of the flour with the cornmeal and salt. Add the remaining 1/2 cup water and the dissolved yeast mixture and stir until well combined. 3. Turn the dough out onto a lightly floured work surface and knead, adding additional flour as needed to avoid stickiness, until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise in a warm place until the dough is doubled in bulk, about 2 hours. 4. Punch down dough, cover and let rise again in a warm place until doubled, about 1 1/2 hours. 5. Preheat the oven to 425 degrees. Divide the dough into 4 equal portions and roll each protion with the palms of your hands into a narrow, 12-inch-long loaf. Place the loaves on a baking sheet lightly sprinkled with cornmeal. 6. In a small bowl, beat the egg yolk and milk together. Brush the top of each loaf with the egg glaze. Using a sharp knife, cut diagonal slashes 2 inches apart along the length of the loaves. Let the dough rest 5 minutes. Brush again with the egg glaze. Bake in the center of the oven for 20 - 25 minutes, or until the loaves sound hollow when tapped on the bottom.
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