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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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I had, this bread gives a rise and crumb that is perfect for sandwiches, and has a flavour that is subtle but present. Read more . It is great toasted with mustard and pastrami! 1 loaf, 14 slices Ingredients:
1/4 cup warm water |
1 tbsp dry active yeast |
1/2 tbsp brown sugar |
3/4 cup boiling water |
1 tbsp instant nonfat milk powder |
1 tbsp olive oil |
1/2 tsp salt |
1 1/2 cups cornmeal |
1 cup cooked black-eyed peas, pureed |
3 cups flour |
Directions:
1. In a large bowl, combine 1/4 cup warm water, yeast and sugar. Let stand 10 minutes, until foamy.
2. Combine remaining water, milk powder, oil, salt and cornmeal. Let stand 10 minutes to cool slightly.
3. Add the cornmeal mixture to the proofed yeast, followed by the bean puree. Mix thoroughly.
4. Begin beating in the flour, one cup at a time. Dough will be very soft and slightly sticky, but do not add more flour!
5. Knead about 5 minutes by mixer or 10 minutes by hand on a lightly floured board.
6. Place in greased bowl, turning to coat well with oil.
7. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
8. Punch down and place in a lightly greased pan. Cover and let rise 1 hour.
9. Bake at 350 degrees for about 50 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely.
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