Recipe - Cornmeal Honey Bread

1 pack (1 tbs) active dry yeast
Three fourths cup Warm water
1 One half cup Warm buttermilk
2 tablespoon Unsalted butter; melted
1/3 cup Honey
1 tablespoon Salt
1 cup Yellow cornmeal; fine or
medium grind
4 One half (up to)
5 cup Unbleached allpurpose or
bread flour

From: JGruhn@aol.com

Date: Mon, 10 Apr 1995 16:52:02 GMT
Combine yeast and water in a small bowl and stir to dissolve. Let stand
until bubbly, about 10 minutes.

In a large bowl, combine buttermilk, butter, honey, and salt. Add cornmeal.
Beat with a whisk until smooth, about 3 minutes, and add yeast mixture. Add
One half cup flour at a time with a wooden spoon until dough is stiff. Turn
dough out onto a lightly floured surface and knead until smooth and
springy, about 5 minutes, adding flour 1 T at a time as necessary.

Place in a greased bowl, turn once to grease surface, and cover with
plastic wrap. Let rise in a warm place until doubled, about 1 to 1 1/4
hours.

Gently deflate dough, turn out onto a lightly floured board, and divide
into two loaves. Form into rounds and place on a greased or parchment lined
baking sheet. Cover loosely with plastic wrap and let rise until doubled,
about 40 minutes. Bake in a preheated 375 oven for 40 minutes or until
browned. Place on a rack and cool before slicing. Yields 2 round loaves,

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