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Cornmeal Crescents




Source of Recipe


KValley






List of Ingredients



• 1 package (1 tablespoon) active dry yeast
  
• Pinch sugar
  
• 1/4 cup water (105º to 115º)
  
• 1 cup warm milk (105º to 115º)
  
• 1/4 cup corn oil
  
• 1/4 cup sugar
  
• 2 teaspoons salt
  
• 1 egg
  
• 3/4 cup corn meal
  
• 3 1/2 to 4 cups unbleached all-purpose or bread flour
  






Instructions



1. Dissolve yeast and sugar in water in a small bowl. Stir to dissolve and let stand until foamy, about 10 minutes.
   
2. Combine milk, oil, sugar, salt, egg and cornmeal in a large bowl. Whisk hard to make a smooth batter, about 2 minutes. Add yeast mixture. Add flour 1/2 cup at a time with a wooden spoon to make a soft dough.
   
3. Knead on a lightly floured surface to make a smooth dough, about 5 minutes. Dough will feel a bit greasy and slightly sticky, Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
   
4. Gently deflate dough, turn out onto a lightly floured surface and divide into 3 equal sections. Roll or pat each into a circle about 1/4 inch thick. Cut into 8 pie-shaped sections, each measuring about 2 1/2 to 3 inches across the wide end. Roll wedges into a crescent shape from long side to point. Place, with tip of crescent down, 1 inch apart, on 2 greased or parchment-lined baking sheets. Cover loosely with plastic wrap and let rise until just doubled, about 20 to 30 minutes.
   
5. Bake in a preheated 375º oven 15 to 18 minutes, or until golden. Cool on racks.
   
6. Yield: 2 dozen crescents