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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Honey-Cornmeal Rounds Recipe

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This recipe for Honey-Cornmeal Rounds is from For The Love of Eating , 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:
Ingredients:  
Ingredients:  
3 cups 2% reduced fat milk
1/2 cup honey
1/4 cup butter
2 cups yellow cornmeal
2 pkgs dry yeast
7 cups all-purpose flour
2 tsp. salt
Cooking Spray
1 tbsp yellow cornmeal
Directions:
Directions:
Combine first 3 ingredients in a medium saucepan and place over medium heat until butter melts. Cool slightly (to 120 to 130ºF). Combine 2 cups cornmeal and yeast in a large bowl, and add milk mixture, stirring well with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour and salt to cornmeal mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 15 minutes. Knead dough until smooth and elastic (about 8 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts (85º) for 50 minutes or until doubled in size. Punch dough down; divide dough in half. Coat 2 9" pie plates or cake pans with cooking spray; dust each with 1 1/2 tsp. cornmeal. Working with 1 portion at a time (cover remaining half to keep from drying), shape dough into a 7" round. Place round, seam side down, in prepared plate. Repeat procedure with remaining half of dough. Cover and let rise 120 minutes or until doubled in size.

Preheat oven to 350º.

Lightly score rounds in a petal pattern using a sharp knife. Bake at 350º for 45 minutes or until rounds sound hollow when tapped. Remove from plates; cool on wire reacks. Yield: 2 rounds, 16 wedges per round.

 

 

 

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