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Makes 1 loaf
1 package (or 1 scant tablespoon) yeast
1/2 cup warm water (110-115 degrees)
4 to 6 cups all-purpose flour
1/2 cup stone-ground yellow cornmeal
1/4 cup dried polenta (I use Bob’s Red Mill)
2 teaspoons kosher salt
1 1/2 cups water
1/3 cup dark molasses
vegetable or canola oil for oiling bowl, pan
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until foamy (about 5 minutes).
In a large bowl, whisk together 4 cups flour, the cornmeal, polenta and salt. Add the water, molasses and yeast mixture, and stir until combined. Add flour as necessary to maintain a dough that is sticky but doesn’t stick to your fingers.
Turn dough out on a lightly floured board (or counter) and knead until smooth and elastic. Place dough in a lightly oiled bowl, turning once. Cover and let rise in a warm place until doubled, about an hour.
Punch down and knead again, briefly. Shape into a ball and place, seam side down, into a lightly oiled (or nonstick) 9-inch loaf pan. Cover with plastic wrap (or a clean kitchen towel) and let rise in a warm place until doubled (about an hour).
Preheat oven to 350 degrees. Bake in the middle of the oven for 45 minutes, or until dark golden brown.
Remove from pan and cool completely on a wire rack before slicing.
From The Seattle Times