Chef Joeys Cornmeal Bread - yeast

Method

• Dissolve the yeast in warm water (115'F).
• Add a little agave to this and stir gently to combine.
• Let this mixture sit and bubble up.
• In a large bowl mix the cornmeal and salt.
• Heat the milk in a sauce pan to around 110-115'F.
• Add the shortening and agave nectar.
• Whisk to melt the shortening and mix the agave nectar.
• Add slowly to the cornmeal and stir as you pour making sure it's all combined.
• Add 3 cups of the flour to the cornmeal mixture and mix well.
• Add the yeast mixture into the cornmeal/flour mix and stir well.
• Add the rest of the flour and make a stiff dough.
• It will be somewhat sticky.
• Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
• Using olive oil, grease a large non-reactive bowl and place the dough in it.
• Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk.
• About 1 hour.
• After 1 hour punch down and rise again for 1/2-3/4 hour.
• Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
• At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
• Let rise again until doubled in size.
• Bake in a 375'F oven for 40-45 minutes.
• If these brown too fast cover each with an aluminum tent.
• Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
• This bread is fluffy inside and crunchy outside.
• Enjoy with some vegan margarine or other spread.
• Bon Appetit!