HI-RISE CORN BREAD

"Toasting brings out the flavor of this yellow pan bread, made with fresh corn kernels and stone-ground cornmeal. Poolish adds wheaty flavor; the starter has a Polish origin, hence the name."

FOR THE POOLISH:
1 1/4 cups unbleached bread flour (or unbleached all-purpose flour)
1 1/2 tsp. active dry yeast
3/4 cup warm water (105-115 degrees F)
FOR THE BREAD DOUGH:
2/3 cup warm water (105-115 degrees F)
Fermented poolish (above)
2 1/4 to 2 1/2 cups unbleached bread flour (or unbleached all-purpose flour)
1 cup stone-ground white cornmeal
1/4 cup fresh corn kernels (1 large ear) (or frozen whole kernel corn, thawed)
2 large eggs, beaten
2 Tbsp honey
2 Tbsp olive oil
1 teaspoon salt

TO MAKE THE POOLISH:
In a large mixing bowl combine the 1 1/4 cups flour and the yeast; stir in the 3/4 cup water. This will form a thick batter. Cover bowl with plastic wrap and let ferment until it is bubbly and doubled, about 2 hours.

TO MAKE THE BREAD DOUGH:
Stir the 2/3 cup warm water into the poolish.

In another large mixing bowl combine the 2 1/4 cups flour, the cornmeal, and corn. Add poolish, eggs, honey, oil, and salt. Stir the mixture with a wooden spoon until it forms a stiff batter. (If batter seems thin, stir in the remaining flour.) Place the dough in a large bowl; cover bowl with plastic wrap. Let the dough ferment until it is light and doubled in size, about 1-1/2 hours.

Stir dough down. Generously grease two 8 x 4 x 2-inch baking pans. Spread half of the dough in each prepared pan. Cover and let rise in a warm place until nearly double in size, 1 to 1 1/2 hours.

Bake in a preheated 350 degree F oven for 40 minutes or until bread is golden brown and sounds hollow when lightly tapped with fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning.) Loosen and remove loaves from pan, cool on a wire rack.

Makes 2 loaves
Source: Maggie Glezer from Artisan Baking Across America, and reproduced in Country Home, March/April 2001