Debbie's Stoveside Bread

Debi was watching her soup simmer on the top of her potbellied stove, and decided to make this bread. The dough was very happy to be nestled next to the stove to rise. Debbie loves making bread this way, but she confessed that once her attention wandered and she got a 'Lucy and Ethel' dough.

• 1/2 cup yellow cornmeal
• 1/3 cup brown sugar
• 1 tablespoon salt
• 2 cups boiling water
• 1/4 cup softened butter
• 2 packages yeast
• 1/2 cup warm water
• 1/4 cup wheat germ
• 1/2 cup whole wheat flour
• 1/2 cup rye flour
• 1/4 cup soy flour
• 4 to 4 1/2 cups white flour

METHOD

Combine cornmeal, brown sugar and salt. Stir gradually into the boiling water with softened butter. Let cool about twenty minutes.

Soften yeast in warm water. Stir into cooled cornmeal mixture. Add wheat germ, whole wheat, soy and rye flours. Stir in white flour one cup at a time. Mix vigorously until dough is moderately stiff.

Turn onto a well-floured board, and knead until smooth and elastic, about 8 - 9 minutes. Use a scraper or a spatula to incorporate any dough that sticks to the board. The dough will stay slightly sticky.

When dough can be shaped into a ball, place in a lightly greased bowl, turning to coat the surface of the bread.

Let rise in a warm, draft-free place until double in bulk, about one hour.

Punch down and divide in two. Cover and let rest for 10 minutes.

Shape into two loaves and place in greased 9x5x3 inch pans. Let dough rise again until doubled, about 30 - 40 minutes.

Bake in preheated 375° F oven for about 45 minutes or until bread sounds hollow when tapped with knuckles. Cool on a wire rack.

Yield: 2 Healthy Loaves.

recipe from www.inmamaskitchen.com

Contributor: Alison Binkerd for Debbie Farrell

This is the perfect bread to acccompany the vitamin rich Minestrone given to us by Marisa Viola for Diana Serbe.

 

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