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Bread: Mine Mine Mine Bread

Source of Recipe

Mimi's Archive


List of Ingredients

1/4 cup cornmeal
3/4 cup boiling water
1/3 teaspoon caraway seeds
1/2 cup mashed potatoes
2/3 package dry yeast
1 1/4 cups bread flour
1 cup rye flour
1 tablespoon sugar
3/4 teaspoon salt
1 tablespoon oil
1/4 cup warm water


Recipe

Mix all of the boiling water with cornmeal in a small bowl and mix well so that there are no lumps. Stir in caraway seeds. Allow to cool. Make mashed potatoes (do not add salt or other flavorings) and allow to cool. Mix yeast with warm water in a large bowl. Stir in sugar and allow to stand for about 5 minutes (or more). Mix mashed potatoes and corn meal mush together until well blended and no lumps remain. Make sure mixture is cool enough before adding it to yeast mixture. Add salt, vegetable oil and corn meal and potato mixture, and mix well with a mixer. Add rye flour and mix very well.

Put dough hooks on mixer if you haven't already done so. Add bread flour and knead with dough hooks for at least 10 minutes. Grease a bread pan with butter. Using dough hooks, scrape bread batter into bread pan. Dip a large tablespoon into water and use back of it to smooth batter and press it into pan.

You will need to keep tablespoon wet or dough will stick to it. You can also wet your hands and use them to mold dough. Put bread pan in a warm place and allow dough to rise until nearly doubled. Preheat oven to 400ºF and bake bread for 40 to 45 minutes, or until dough sounds hollow when tapped. Remove bread from oven and from bread pan and allow it to cool on a wire rack. Bread improves in flavor with age.