* Exported from MasterCook *
Bread, True Grits
Recipe By :Susan Jane Cheney
Serving Size : 28 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups water
1/2 cup corn grits
1/4 teaspoon active dry yeast
6 cups whole wheat bread flour -- or bread flour, to 6 1/2C
2 teaspoons sea salt
2 tablespoons corn oil -- or other vegetable oil
Bolster your fortitude with this slighty sweet and chewy bread. You
may substitute another kind of grits - soy, rice or barley - for corn grits.
Prep: About 2 1/2 hrs to cook and cool the grits and prepare the
sponge and dough:
Rise: 5 hrs
Bake: 40-50 min
Yield: 2 loaves.
In a med saucepan, bring 1 1/2C of the water to a boil. Slowly
sprinkle the grits into the boiling water, stirring constantly.
Reduce the heat to low, cover tightly, and cook 5 min, until the
grits have thickened. Turn off the heat and leave the pot covered
until the gits have cooled to lukewarm.
Heat 1/4C of the water and cool it to lukewarm. Add the yeast and a
teaspoon of the flour, cover, and set it in a warm spot to proof.
Combine the proofed yeast with the remaining 1 1/2c water in a lg
bowl. Cover and set it in a draft-free spot for about 2 hrs, or until
a sponge develops.
Stir the cooled grits salt, and oil into the sponge. Gradallystir in
enough of the remaining flour to form a dough.
Turn the dough out onto a lightly floured surface and cover it for
several minutes. Knead the dough until smooth and elastic, adding
more flour as necessary to keep it from sticking. This dough tends to
be tacky and requires somewhat gentle kneading.
Form the dough into a ball and place it in a lightly greased bowl.
Cover and set it aside for about 2 hrs, or until the dough has risen
and does not spring back when pressed. Turn the dough out and knead
it briefly. Return it to the bowl for a second rise.
Shape and pan the dough. Cover the loaves and set them aside to rise
for about 1 hour, or until the dough rebounds slowly when pressed.
Turn the dough out and knead it briefly. Return it to the bowl for a
second rise.
Shape and pan the dough. Cover the loaves and set them aside to rise
for about an hour, or until the dough rebounds slowly when pressed.
Slash the tops of the loaves. Brush the tops lightly with oil. Bake
at 400F for 20 min, then lower the heat to 350F and bake for 20-30
min longer, or until the loaves are brown, habe firm sides, and sound
distinctly hollow when removed from the pans and tapped on the bottom.
Cool the bread thoroughly before slicing or storing it.
Source:
"Breadtime Cookbook"
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Per Serving (excluding unknown items): 125 Calories; 1g Fat (11.0%
calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Fat.