Pilgrim Bread
Sharon Davis used this recipe with youth at 4-H Congress in Atlanta, Georgia. She has enjoyed making hundreds of loaves for friends, family and her parish fund raisers for the homeless.
INGREDIENTS
1 cup boiling water
½ cup yellow cornmeal
¼ cup packed brown sugar
2 ½ teaspoons salt
1 ½ cups cool water
2 (1/4-ounce) packages or 4 ½ teaspoons active dry yeast
½ cup rye flour
3 cups whole wheat flour
¼ cup vegetable oil or shortening
1 large egg, beaten
1 ½ - 2 cups bread flour, divided
Cornmeal, for dusting
DIRECTIONS
- In bowl of stand mixer, fitted with paddle, or a large bowl, combine 1 cup boiling water, cornmeal, brown sugar and salt. Allow to stand 10 – 15 minutes.
- Mix cool water into cornmeal mixture; the temperature should be 110°F -115°F or below. Add yeast, rye flour and whole wheat flour. Beat 3 minutes on medium speed. Cover; let stand 15 – 20 minutes.
- Add vegetable oil, egg and 1 cup bread flour. Beat at medium speed 3 – 5 minutes or until smooth. Stir in enough remaining bread flour until dough forms a ball and pulls away from sides of the bowl.
- Exchange paddle for dough hook or turn onto lightly floured surface; knead 8 - 10 minutes until dough is smooth and elastic.
- Place dough in greased bowl, turning to grease top. Cover; let rise until doubled, about 40 minutes.
- Gently punch down dough and form into a smooth ball. Cover; let rest 10 minutes.
- Divide dough in half; shape each half into round or rectangle loaves. Place round loaves on two greased pie plates or space apart on a baking sheet; or place into greased 8 1/2 x 4 1/2-inch loaf pans. If desired, sprinkle cornmeal on pie plates or baking sheet.
- Cover with plastic wrap and proof in warm (85°F - 95°F) draft-free place until loaves are doubled in size and when lightly touched, the small indentation stays. Near the end of the rise, preheat oven to 375°F.
- On the round loaves, using a sharp knife, score surface with shallow cuts in an “X” pattern.
- Bake loaves until golden brown and instant-read thermometer inserted registers 205°F - 210°F, about 35 – 40 minutes. Remove bread from pans to wire rack. Cool bread about 30 minutes before slicing or wrapping.
- Note from Sharon: Let family members suggest 1½ cups of additional ingredients they would like added to the dough for a “signature” family bread. Add dried fruit, nuts, grated cheese, chopped onion, spices or herbs at the end of the kneading time.
YIELD: 2 loaves, 16 slices each loaf.
TEST KITCHEN NOTE:
Dough may be divided into thirds and shaped into three medium loaves. Bake until golden brown and the internal temperature registers 205°F - 210°F on an instant-read thermometer.
NUTRITION INFORMATION PER SERVING (1 slice, 48g):
110 calories, 2g total fat, 0g saturated fat, 0g trans fat, 5mg cholesterol,180mg sodium,19g total carbohydrate, 2g dietary fiber, 2g total sugars, 3g protein, 7mcg folate, 0mg vitamin C, 1mg iron.