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Book Description

Cooking USA spans the 50 states, offering 50 recipes guaranteed to stir up as much nostalgia as fabulous food. Full of fun facts plus colorful artwork reminiscent of small-town life of yesteryear, this collection of regional flavors truly celebrates the tastes of the States.

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Cooking USA: 50 Favorite Recipes from Across America

Authors: Georgia Orcutt and John Margolies

Date: April 2004

ISBN: 0811839605

Publisher: Chronicle Books

Hardcover

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Kansas earned its second nickname, the Wheat State, decades ago, and it continues to be the largest wheat producer in the country. If you took a year's average crop, it would fill train cars stretching from its western border all the way to the Atlantic Ocean. Not by coincidence, the Home Baking Association, the only nonprofit communications program that still promotes baking at home, is headquartered in Topeka. This tasty bread is typical of the hearty, home- made loaves still served in farm kitchens.

Makes 2 small round loaves

• 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

1. Dissolve the yeast in 1/4 cup warm water and let sit for 5 minutes until the mixture is slightly thickened.




2. 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).




3. 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.




4. Punch the dough down and divide into 2 equal pieces. Cover and let rest 10 minutes.




5. 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.




6. Heat the oven to 375 degrees F.




7. With a sharp knife slash the top of each loaf in a decorative pattern.




8. Bake 25 to 30 minutes or until the loaves sound hollow when gently tapped. Remove from the pan (s) and cool on wire racks.

More From This Book:

1. Denver Omelet

2. Pioneer Bread

3. Saltwater Taffy

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