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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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This recipe makes six miniature loaves that can be baked, cooled and tucked into your freezer. To reheat, wrap in foil and bake at 400° for 15-20 minutes. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup shortening |
1/2 cup sugar |
2 eggs |
2 teaspoons salt |
1 cup cornmeal |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
additional cornmeal |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt, cornmeal and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into size pieces. Shape each into 6-in. oval loaf. Grease two baking sheets; sprinkle with cornmeal. Place three loaves 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes.
4. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 6 mini loaves.
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