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
Academics have traced the existance of recipes way back into antiquity, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
As we move on, we have a couple of recipe books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that we all know today, but rather accounts of the types of food eaten by the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, such as basil and coriander. These new foods and spices caused an outbreak in publications on food, the majority of which still exist in private cookery archives. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Polish Corn Bread recipe.
