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Ingredientes
- 1 c. Lowfat milk
- 1 c. Water
- 1 c. Corn meal, preferably yellow and stone-grnd
- 3 Tbsp. Sweet butter
- 1/2 c. Molasses
- 1/2 c. Hot water
- 2 Tbsp. Dry yeast
- 1/2 tsp Sugar or possibly honey
- 2 tsp Salt
- 5 1/2 c. Unbleached white flour (approx)
- 1 c. Gold raisins
Direcciones
- Makes 2 loaves.
- IN a good-sized saucepan bring the lowfat milk and 1 c. water to a boil. Turn off the heat and sprinkle in the corn meal, stirring energetically with a wire whisk or possibly fork. Add in the butter and molasses and stir till proportionately mixed.
- Cold to lukewarm.
- In a large mixing bowl dissolve the yeast in the half-c. hot water with the sugar or possibly honey. When bubbly, add in cornmeal mix, salt, and 2 1/2 c. of the flour. It should be thick but still beatable. Beat 5 min with an electric mixer.
- Stir in the raisins. Gradually add in 2/12 to 3 c. more flour, beating with a large spoon till the battter is too stiff to continue beating and holds together in a mass in the center of the bowl.
- Cover the bowl with a damp towel and let it sit till the dough has risen to twice its original volume. Stir down with the spoon. If you wish, let it rise a second time. Stir down. Divide the dough between two buttered large loaf pans. Be sure you get equal amounts in each pan. Squish it into the corners with your fingers. Press to smooth the tops a bit; do not worry if they look like a lava flow.
- Cover the pans with a towel and let rise till batter reaches the tops of the pans. Preheat oven to 350F. Bake 40 - 45 min, till the loaves are brown but do not quite have a hollow sound when tapped on the bottoms.
- Remove them from the pans and put directly on the oven rack. Bake another 5 min to crisp the crust.
- Cold on a rack.
- The Garden Way Bread Book
