There is no one definitive recipe for Polish corn bread. However, many recipes for this type of bread call for ingredients such as cornmeal, flour, salt, baking powder, and milk. Some recipes also include sugar, butter, eggs, and/or cheese.
1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
2. Remove the starter from the refrigerator 2 hours before beginning to make the bread.
3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes.
4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs.
5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal.
6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm.
Ingredients
Directions
1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
2. Remove the starter from the refrigerator 2 hours before beginning to make the bread.
3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes.
4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs.
5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal.
6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm.
