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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 32 |
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I often serve wedges of this hearty bread warm from the oven with my zesty herb butter and a simple tossed salad for dinner. My husband and teenage son just love it!Sue Stamper, Grayson, Kentucky Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups warm buttermilk (110° to 115°) |
1 egg |
3 tablespoons sugar |
3 tablespoons butter, melted |
1 to 2 teaspoons coarsely ground pepper |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
1 cup plus 2 tablespoons cornmeal, divided |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
2-1/2 cups ground fully cooked ham |
herb butter: |
1 cup butter, softened |
1 cup chopped chives |
1/2 cup minced fresh parsley |
2 tablespoons lemon juice |
dash pepper |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, egg, sugar, butter, pepper, salt, cayenne, 1 cup cornmeal and 3 cups flour; beat until smooth. Beat in ham. 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 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a round loaf. Sprinkle two greased 9-in. round baking pans with remaining cornmeal. Place loaves in prepared pans. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks.
4. In a small bowl, beat the butter, chives, parsley, lemon juice and pepper. Serve with bread. Store ham bread and herb butter in the refrigerator. Yield: 2 loaves (2/3 cup butter).
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