The cornmeal part is the soakr that sat out overnight, and then you can see that I have started adding the flour for mixing.
Here I am starting to make the dough... and now need to let the yeast start working.
As you can now tell, I have added the rest of the ingredients, and it has fully doubled in size for the first rising.
Here is the final product. I should have let it rise in the pans for a little longer and it would not have cracked like that, but overall I am pleased with the outcome! Now I have to go and taste it!!
Coming Next Week~
Bread #2...Artos: Greek Celebration Bread
looks great! You can come up here and make next weeks bread!
ReplyDeleteI just might take you up on that!!
ReplyDeleteI have a better idea....Come to MY house and do the next 43 weeks !!!
ReplyDeleteChelsea...in my wildest dreams I would never have guessed you to be doing bread baking...I AM SOOOO impressed. Your pictures are excellent too.
Thanks Auntie Dianne! I would love to come and bake at your house for the next 43 weeks!! In fact why don't I just stay the whole year!!
ReplyDeleteGreat first post!!
ReplyDeleteOK. So I will try this again. I am so glad to see you are doing this. It will be nice for those of us who are cutting down on carbs. We can live vicariously through you and your blog. I have a recipe similar to this one (I think) it uses cornmeal and black strap molasses- also whole wheat biscuits and mashed potatoes. I will miss experiencing the smell. Maybe one day, they will figure out how to share the sense of smell through the miracle of cyberspace.
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