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Pioneer Bread




Source of Recipe


Internet


List of Ingredients




1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 degrees to 115 degrees F)
1/4 cup yellow cornmeal, plus 2 to 3 tablespoons cornmeal for pans
2 tablespoons packed brown sugar
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup boiling water
1/2 cup cool water
1/2 cup whole-wheat flour
1/4 cup rye flour
2 to 2 1/4 cups bread flour



Recipe



Dissolve the yeast in 1/4 cup warm water and let sit for 5 minutes until the mixture is slightly thickened. In a large mixing bowl or bowl of a standing mixer, combine the 1/4 cup cornmeal, brown sugar, salt, and oil with 1/2 CUP boiling water. Stir in 1/2 cup cool water. Let sit until lukewarm (110 degrees to 115 degrees F). With a large wooden spoon stir in the dissolved yeast. Beat in the whole-wheat and rye flours, mixing well. Stir in enough of the bread flour to make a soft dough. Knead 10 to 12 minutes by hand on a floured surface or with the mixer's dough hook. Place the dough in a lightly greased bowl, turning to grease the top. Cover with plastic wrap; let rise until doubled, about 1 hour.

Punch the dough down and divide into 2 equal pieces. Cover and let rest 10 minutes. Grease and sprinkle two 9-inch pie plates or a baking sheet with cornmeal. Shape each dough piece into a round loaf and place in the pan(s). Cover with plastic wrap; let rise until doubled, about 1 hour. Heat the oven to 375 degrees F. With a sharp knife slash the top of each loaf in a decorative pattern. Bake 25 to 30 minutes or until the loaves sound hollow when gently tapped. Remove from the pan(s) and cool on wire racks.

MAKES 2 SMALL ROUND LOAVES