Sage and Onion Bread with Cornmeal

¼ cup warm water (about 100 F)

2 teaspoons active dry yeast

1 tablespoon sugar

¾ cup warm mi lk (about 100 F)

2 ½ cups bread f lour, divided

½ cup cornmeal

1 /3 cup finely chopped onion

2 tablespoons butter

3 tablespoons chopped fresh sage

1 teaspoon salt

1 /8 teaspoon freshly ground black pepper

1 . In the bowl , combine the water , yeast and sugar . Stir together and let stand for about 5 minutes or unti l the yeast appears foamy.

2. Add the mi lk , 1 ½ cups bread flour , and cornmea l . Stir , us ing the paddle attachment, to make a loose batter . Cover the bowl with a c lean towel and let the mixture stand for at least 15 minutes and up to 30 minutes .

3. Meanwhi le , melt the butter in a medium-size ski l let over medium heat. Add the onion and saute unti l soft and beginning to brown, about 8 - 10 minutes. Remove from the heat and set aside to cool .

4. Fit the mixer with the dough hook. (Or continue the next step stirring by hand.) Add about half the remaining bread flour to the yeast mixture , a long with the onion mixture (including as much of the butter as you can) , sage , sa lt and pepper . Stir together on low speed un ti l the flour is incorporated.

5. Continue kneading, increas ing the speed if des ired (or turn out onto a floured surface and knead by hand) , and adding as much of the remaining bread f lour as you can. Knead for about 10 minutes or unti l the dough is e lastic. (The dou gh won’t be especial ly smooth because o f the texture of the cornmeal . )

6. Grease a large bowl or spray it with cooking spray . Shape the dough into a smooth bal l . Place it in the prepared bowl and spray the top of the dough. Place a sheet of plastic wrap on top of the dough. Cover with a towel . Let stand unti l the dough has roughly doubled in si ze , about 45 minutes to 1 hour.

7. Gently deflate the risen dough and form into a new bal l . Let stand for about 5 minutes. Prepare a baking sheet by greas ing it or l i ning it with a si l icone baking mat. Shape the dough into a long loaf about 10 inches long. Cover with a towel and let stand unti l roughly double in s ize , about 30 -45 minutes. Preheat oven to 375 F.

8 . Cut a few diagonal s lashes in the top of the dough. Bake at 375 F for about 30 minutes or unti l the crust is golden brown and the loaf sounds hol low when tapped on the bottom. Or, use a more accurate test for doneness by inserting a probe thermometer into the b read. It should be about 200 F.

Makes a 1 ½ pound loaf . Store in a z ip top bag at room temperature or freeze for a month or so.

Makes: 2 loaves ¾ Cup Warm Water 1 package Active Yeast Pinch of Sugar 1 ½ Cups Warm Milk 4 tbsp. Unsalted Butter

(Melted)

1/3 Cup Honey 1 tbsp. Salt 1 cup Cornmeal 3 Cups Bread Flour 2 Cups Whole Wheat

Flour

1. Dissolve the yeast in the warm water and sugar. Let it sit for at least 5 minutes.

2. Combine the milk, butter, and honey in the bowl of a stand mixer. Add the salt, cornmeal , and 1 cup of bread flour . Mix to combine. Add the yeast mixture and the rest of the bread flour, 1 cup at a time. Mix unti l incorporated. Add the whole wheat flour, ½ cup at a time. If the dough is sti l l stick, add more wheat flour.

3. Knead the dough, either with the dough hook in the mixer or by hand, for about 5 minutes . Knead unti l the dough is smooth and elastic.

4. Transfer the dough to a l ightly oi led large bowl. Cover with a clean towel and let rise for at least 2 hours .

5. Place the dough on a l ightly floured surface. Divide the dough in half and shape each half into an oblong loaf. Line a baking sheet with a si l icone mat or parchment paper. Sprinkle some cornmeal on the mat/paper . Place the loaves on the baking sheet and cover with a clean towel . Let rise for 45 minutes .

6. Preheat the oven to 375 degrees F . Bake the bread for about 45 minutes. You know the bread is done when you tap the dough and it sounds hollow. When done baking, transfer the bread to a cooling rack and cool unti l it reaches room temperature.

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