Recipe: Potato-Herb Batter Bread (yeast bread using cornmeal, basil and oregano)

POTATO-HERB BATTER BREAD

When I'm not in a hurry, I make this in a 21/2-quart casserole dish for the effect of serving a large round loaf. Baked that way, it takes 1 hour in the oven. This bread slices nicely even when warm.

1 cup cornmeal
3/4 cup (room temperature) mashed potatoes (don't use leftover mashed potatoes containing milk or other liquid)
1/4 cup olive or vegetable oil
2 tablespoons honey
2 packages (2 tablespoons) active dry yeast
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups warm water (100-115 degrees F); use potato water, if desired
1 egg, beaten (optional)
2 1/2 cups all-purpose flour, divided use

Preheat the oven to 375 degrees F and grease two loaf pans.

Place the cornmeal, mashed potatoes, oil, honey, yeast, basil, and oregano in a large mixing bowl. Add the 2 cups warm water and beat for 1 minute.

Stir in the egg, if desired, and 1 1/2 cups of the flour. Beat with an electric mixer for 2 minutes or by hand for 4 minutes.

Beat in the remaining 1 cup flour by hand for 2 minutes. If the batter feels stiff, add another tablespoon of oil. Using a wet or oil-coated spoon, distribute the batter between the two loaf pans, cover them with a clean towel, set in a warm place, and let rise for 20 minutes.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Fully baked loaves will sound hollow when rapped with the knuckles. Remove the bread from the pans and let the loaves cool on a wire rack.

Makes 2 loaves
Source: Corn by Olwen Woodier