Ingredients
- 1 cup whole milk
- 2 T sugar
- 1 1/2 t salt
- 1/3 cup white corn meal (preferably water ground)
- 1 cup lukewarm water
- 4 1/2 cups sifted all purpose flour
- 2 T melted butter
Preparation
Step 1
Scald milk, take from heat, stir in just 1 T sugar, salt and corn meal. Mix well.
Pour into large fruit jar or bowl that can be covered.
Place in a pan of water that is hot to the hand (120 degrees)
Let stand in a warm place 7-8 hours or overnight or until it's fermented.
Then stir in the 1 cup water, just 2 cups flour and the rest of the sugar. Beat well with an electric mixer, if possible.
Again place this in a hot water bath and let rise until very light and full of bubbles.
Turn into a large warm mixing bowl, gradually stir in enough of remaining flour to make a stiff dough that won't stick to your hands when kneading.
Knead 10 minutes.
Divide in half, shape into loaves, place in your generously greased pans.
Brush tops with melted butter and cover with a clean towel.
Let rise in a warm place until doubled in bulk.
Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees for an additional 30 minutes.