Caspian Pond Sunday Corn Bread

Course : Breads
Serves: 1
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1 1/2 tablespoons active dry yeast
2 tablespoons honey
1/2 cup warm water
3 tablespoons chicken or goose fat
1 cup hot water
1/2 teaspoon salt
3 1/2 cups white flour -- unbleached
1 cup yellow corn meal

Preparation / Directions:

Makes 2 round loaves 8 inches in diameter In a small bowl dissolve the yeast and honey in the warm water. Put the fat in a large bowl, add hot water and salt, set aside to cool, then stir in the dissolved yeast and enough flour to make a moist dough. Turn out on floured working surface and work in the corn meal, kneading about 10 minutes. Clean the bowl, grease it, and return the dough to it, turning to coat. Cover with plastic wrap and let rise until it doubles in bulk - about 1 hour. Punch the dough down, knead a little, divide, and form into 2 round loaves. Place in 8-inch buttered pie tins, cover with towel, and let rise, once more doubling in bulk - about 40 minutes. Bake in a preheated 350 F oven 45 minutes. Remove from the tins and cool on racks.

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