Ingredients
SOURDOUGH STARTER
2 cup cold water
6 cup rye flour
1 tsp active dry yeast
BREAD
4 cup warm water (105-110 f)
5 1/2 cup rye flour
5 1/2 cup all purpose flour
2 tbsp salt
4 package dry yeast dissolved in 1/4 cup warm, water (105-110f)
1/4 cup ground cornmeal
2 tsp caraway seeds
Directions
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.
Servings: 2 servings
Polish Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn
The History of Recipes
We can track the history of `recipes` back into distant history, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, these, early cook books were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there were a couple of interesting books published in the 1300s - a book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is familiar to us all today, but instead accounts of the types of food cooked for the upper classes. In the 15th century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an eruption in manuscripts on cooking, many of which are kept safe in private libraries. Over the following few centuries, the upper-class families of the West competed with each other to offer the most extravagent banquests, and as a consequence, chefs and their recipes could command a high salary. However, it was during the 19th century that cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery publications were in great demand, as a result of more people being able to read, increased leisure time and having more money to spend. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Polish Corn Bread recipe.
