MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: POLISH CORN BREAD
  Categories: Ethnic, Bread, Muffins
       Yield: 2 servings
 
            SOURDOUGH STARTER:
       2 c  Cold water
       6 c  Rye flour
       1 ts Active dry yeast
            ============================
            BREAD:
       4 c  Warm water (105-110 F)
   5 1/2 c  Rye flour
   5 1/2 c  All purpose flour
       2 tb Salt
       4 pk Dry yeast dissolved in 1/4
            -cup warm water (105-110F)
     1/4 c  Ground cornmeal
       2 ts Caraway seeds
 
   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.
 
   Makes 2 large loaves.
 
   Source:  New York Cookbook, Molly O'Neill, 1993
 
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