Polish Corn Bread

---------- Recipe via Meal-Master (tm) v8.04

Title: POLISH CORN BREAD
Categories: Breads
Yield: 2 servings

---------------------SOURDOUGH STARTER---------------------
2 c Cold water
6 c Rye flour
1 ts Active dry yeast

---------------------------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.

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