PIONEER BREAD
"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."
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
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
Source: Cooking USA by Georgia Orcutt and John Margolies
"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."
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
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
Source: Cooking USA by Georgia Orcutt and John Margolies
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Butter Rolls (baked in muffin pan)
- Cinnamon Raisin English Muffin Bread (oven or microwave)
- No Knead Bread Recipes - Making Bread Without a Bread Machine
- Four Grain English Muffins (using wheat germ and oats)
- Hops Bread for Sally
- Easy No Knead Peasant Bread - Whole Wheat Variation
- All Steak's Orange Rolls
- Honey-Mustard Oatmeal Bread
- Sullivan Street No Knead Bread
- Bubble Loaf (with Maraschino Cherries)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!