Marcella's Bread Recipe

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This recipe for Marcella's Bread is from "It All Began in Morehouse: The Best Cooks in the Midwest", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Breads and Muffins

Ingredients:	Ingredients: 1 1/2 pkgs. dry yeast 1 T. sugar 2 C. warm water (110-115 degrees) 1 T. salt 5-6 C. flour 3 T. yellow cornmeal 1 egg yolk mixed with 1 T. water

Directions:	Directions: Preheat oven to 400º. Combine yeast, sugar, and water in a large bowl and let stand 5 minutes. Mix salt with flour and add to yeast mixture, one cup at a time, until you have a stiff dough. Knead until no longer sticky, adding additional flour as necessary. Shape dough into ball and place in a greased bowl. Cover and allow to rise until double ( 1 1/2-2 hours). Punch down. Turn onto floured surface and divide into two balls. Shape each ball into a long loaf. Sprinkle cornmeal on a baking sheet. Place loaves on cornmeal. Slash tops on the diagonal and brush with egg wash. Bake 35 minutes.

Personal Notes:	Personal Notes: Marcella's restaurant signature bread! (from Paula Chapman's cookbook, "The Kitchen at Glenbrook"

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Marcella's Bread Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: