Sage and Onion Bread with Cornmeal

cup warm water (about 100 F)

2 teaspoons active dry yeast
1 tablespoon sugar
cup warm milk (about 100 F)
2 cups bread flour, divided
cup cornmeal

1/3 cup finely chopped onion

2 tablespoons butter
3 tablespoons chopped fresh sage
1 teaspoon salt
1/8 teaspoon freshly ground black
pepper

1. In the bowl, combine the water, yeast and sugar. Stir together and le t stand
for about 5 minutes or until the yeast appears foamy.
2. Add the milk, 1 cups bread flour, and cornmeal. Stir, using the paddle
attachment, to make a loose batter. Cover the bowl with a clean towel and let the
mixture stand for at least 15 minutes and up to 30 minu tes.
3. Meanwhile, melt the butter in a medium-size skillet over medium heat. Add the
onion and saute until soft and beginning to brown, about 8 -10 minutes. Remove from
the heat and set aside to cool.
4. Fit the mixer with the doug h hook. (Or continue the next step stirring by
hand.) Add about half the remaining bread flour to the yeast mixture, along with
the onion mixture (including as much of the butter as you can), sage, salt and
pepper. Stir together on low speed un til the flour is incorporated.
5. Continue kneading, increasing the speed if desired (or turn out onto a floured
surface and knead by hand), and adding as much of the remaining bread flour as
you can. Knead for about 10 minutes or until the dough is elastic. (The dou gh
wont be especially smooth because o f the texture of the cornmeal.)
6. Grease a large bowl or spray it with cooking spray. Shape the dough into a
smooth ball. Place it in the prepared bowl and spray the top of the dough. Place
a sheet of plastic wrap on top of the dough. Cover with a towel. Let stand until
the dough has roughly doubled in si ze, about 45 minutes to 1 hour.
7. Gently deflate the risen dough and form into a new ball. Let stand for about 5
minutes. Prepare a baking sheet by greasing it or li ning it with a silicone baking
mat. Shape the dough into a long loaf about 10 inches long. Cover with a towel
and let stand until roughly double in size, about 30 -45 minutes. Preheat oven to
375 F.
8. Cut a few diagonal slashes in the top of the dough. Bak e at 375 F for about
30 minutes or until the crust is golden brown and the loaf sounds hollow when
tapped on the bottom. Or, use a more accurate test for doneness by inserting a
probe thermometer into the b read. It should be about 200 F.
Makes a 1 pound loaf. Store in a zip top bag at room temperature or freeze
for a month or so.

Makes: 2 loaves
Cup Warm Water
1 package Active Yeast
Pinch of Sugar
1 Cups Warm Milk
4 tbsp. Unsalted Butter
(Melted)

1/3 Cup Honey

1 tbsp. Salt
1 cup Cornmeal
3 Cups Bread Flour
2 Cups Whole Wheat
Flour

1. Dissolve the yeast in the warm water and sugar. Let it sit for
at least 5 minutes.
2. Combine the milk, butter, and honey in the bowl of a stand
mixer. Add the salt, cornmeal, and 1 cup of bread flour. Mix to
combine. Add the yeast mixture and the rest of the bread
flour, 1 cup at a time. Mix until incorporated. Add the whole
wheat flour, cup at a time. If the dough is still stick, add
more wheat flour.
3. Knead the dough, either with the dough hook in the mixer or
by hand, for about 5 minutes. Knead until the dough is smooth
and elastic.
4. Transfer the dough to a lightly oiled large bowl. Cover with a
clean towel and let rise for at least 2 hours.
5. Place the dough on a lightly floured surface. Divide the dough
in half and shape each half into an oblong loaf. Line a baking
sheet with a silicone mat or parchment pa per. Sprinkle some
cornmeal on the mat/paper. Place the loaves on the baking
sheet and cover with a clean towel. Let rise for 45 minutes.
6. Preheat the oven to 375 degrees F. Bake the bread for about
45 minutes. You know the bread is done when you tap the
dough and it sounds hollow. When done baking, transfer the
bread to a cooling rack and cool until it reaches room
temperature.

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