Back 1 1/2 Cups Yellow Cornmeal,
divided
1 1/2 teas. Watkins Black Pepper
1 teas. Watkins Seasoning Salt
1 teas. Watkins Onion Powder Granules
1 Cup Boiling Water
1 Package Quick-Rising Yeast
1 teas. White Sugar
1/4 Cup Hot Water (125 to 135 degrees)
1 Tbsp. Watkins Original Grapeseed Oil
1 to 2 Cups Bread Flour, divided.
Mix 1 cup of the cornmeal, pepper, seasoning salt, and onion powder with the boiling water until smooth. Let mixture cool to 120 degrees about 10 minutes. Mix in yeast, sugar, the 1/4 cup hot water and oil. Add 1 cup of the bread flour and mix until smooth and elastic, about 5 minutes. Cover bowl with a damp cloth and let rise in warm, draft-free area until puffy, about 45 minutes.
Grease a 9 inch glass pie plate with grapeseed oil. Knead enough of the remaining bread flour into dough to make it non-sticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan and flatten to fill bottom of pan. Cover with a towel and let rise in a warm place until doubled, about 50 minutes.
Score tope of bread in a tic-tac-toe pattern. Bake at 350 degrees for 35 to 45 minutes, or until bread is light brown and top sounds hollow when tapped. Remove from pan and serve warm or cool on wire rack. Makes 1 loaf, 10 servings.
© Copyright 1999 The Rising
Stars Team
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