Cornmeal gives sturdy body and sesame seeds add a nut-like flavor to
this round yeast loaf. Warm and sliced, the bread is moist; toasted it
is deliciously crusty. Sesame Cornmeal Bread
In a mixer bowl, stir 1 package active dry yeast into 3/4 cup warm
water (about 110[deg.]). Let stand for 5 minutes. Add 1/2 cup
buttermilk, 2 tablespoons room-temperature butter or margarine, 1/4 cup
honey, 1 teaspoon salt, 3/4 cup yellow cornmeal, 1/2 cup toasted wheat
germ, and 2 cups all-purpose flour. Beat on medium speed until dough
begins to creep up beaters, about 5 minutes. Let rest for 10 minutes.
Stir in 1/4 cup toasted sesame seed (directions follow) and 1/2 cup
more all-purpose flour. Scrape dough out onto a floured board. Knead until dough feels smooth, about 5 minutes; add flour, if necessary, to
prevent sticking. Turn dough over in a greased bowl, cover with plastic
wrap, and let stand in a warm place until doubled in size, about 1-1/2
Knead dough on a board to expel air, then shape into a ball. Set
ball, smooth side up, in a greased 1-1/2-quart souffle’ dish (3 in.
deep). Sprinkle with remaining toasted sesame seed. Cover lightly with
plastic wrap and let rise until dough is 1-3/4 inches above dish rim,
about 40 minutes.
Bake in a 350[deg.] oven until loaf is well browned and sounds
hollow when tapped, about 50 minutes. Remove from dish and let cool on
a rack. Slice slightly warm or cool. Makes 1 loaf, about 2
pounds.–S.T., Mountain View, Calif.
Toasted sesame seed. In a 7- to 8-inch frying pan over medium
heat, stir 1/3 cup sesame seed until golden.