Polish Corn Bread

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Title: POLISH CORN BREAD
Categories: Ethnic, Bread, Muffins
Yield: 2 servings

SOURDOUGH STARTER:
2 c Cold water
6 c Rye flour
1 ts Active dry yeast
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BREAD:
4 c Warm water (105-110 F)
5 1/2 c Rye flour
5 1/2 c All purpose flour
2 tb Salt
4 pk Dry yeast dissolved in 1/4
-cup warm water (105-110F)
1/4 c Ground cornmeal
2 ts Caraway seeds

1. Start sourdough starter at least 3 days before baking: Combine the
cold water, rye flour, and yeast in a bowl. Mix well; it will be
lumpy. Pour the mixture in a clean bowl, cover with a cloth, and
refrigerate for 3 days.

2. Remove the starter from the refrigerator 2 hours before beginning
to make the bread.

3. Transfer the starter to a large bowl and add the warm water, yeast,
flours, salt, cornmeal and caraway seeds and mix until smooth, 5
minutes.

4. Divide the dough in half. Shape into 2 even rounds. Place each
round in a lightly greased bowl, cover with a clean cloth, and set
aside to rise in a warm place until doubled in size, about 1-2 hrs.

5. Place a roasting pan on the bottom of the oven and fill with hot
water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-
meal.

6. Dampen your hands and reshape the bread into even round mounds.
Place the loaves on a prepared baking sheet. Bake the bread until
crusty, about 2 hours. If the water in the roasting pan runs low
during the baking, replenish it to provide the bread with steam heat.
Cool, or serve warm.

Makes 2 large loaves.

Source: New York Cookbook, Molly O'Neill, 1993

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