- Better Homes and Gardens New Baking Book
- 2-1/2 Cups (600 ml) all purpose flour, plus or minus as needed
- 2 pkg active dry yeast
- 1 Tbs (15 ml) snipped fresh sage or 1 tsp (5 ml) dried
- 1-3/4 Cups (425 ml) milk
- 1/4 Cup (60 ml) packed brown sugar
- 3 Tbs (45 ml) Butter
- 2 tsp (10 ml) Salt
- 2 Cups (475 ml) Whole Wheat Flour
- 1/2 Cup (125 ml) Yellow Cornmeal
- 1 slightly beaten egg
- Fresh Sage sprigs (optional)
- In large bowl combine 2 Cups (475 ml) of the flour, yeast, sage, set aside.
- In medium sauce pan, heat milk, brown sugar, butter, and salt till warm and butter almost melts.
- Add milk mixture to dry mixture.
- Beat with electric mixer on low to medium speed for 30 seconds, scraping sides constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in the whole wheat flour, cornmeal, and as much of the remaining flour as possible.
- Turn the dough on to floured surface.
- Knead in remaining flour to make stiff elastic dough (6-8 minutes).
- Shape into a ball.
- Place in greased bowl and turn once.
- Cover let rise in warm place till doubled (1 to 1-1/2 hours)
- Punch dough down and turn onto floured surface.
- Divide in half, cover and let rest for 10 minutes.
- Grease a baking sheet.
- Shape each half into a ball and flatten on baking sheet to 5 inches diameter.
- Cover let rise till doubled (30 - 40 minutes)
- Brush loaves with beaten egg mixed with 1 Tbs (15 ml) water.
- Bake 30 - 35 minutes at 375 degrees (200 C.).
- Cover with foil for last 15 minutes if browning too much.
- Try other herbs or spice combinations.
Try substituting something else for the cornmeal after you get the hang of it.
Better Homes and Gardens New Baking Book - p. 350