Instructions: For poolish, in a large mixing bowl combine the 1-1/4 cups flour and the yeast; stir in the 3/4 cup water. This will form a thick batter. Cover bowl with plastic wrap and let ferment until it is bubbly and doubled, about 2 hours.

For bread dough, stir the 2/3 cup warm water into the poolish. In another large mixing bowl combine the 2-1/4 cups flour, the cornmeal, and corn. Add poolish, eggs, honey, oil, and salt. Stir the mixture with a wooden spoon until it forms a stiff batter. (If batter seems thin, stir in the remaining flour.)

Place the dough in a large bowl; cover bowl with plastic wrap. Let the dough ferment until it is light and doubled in size, about 1-1/2 hours.

Stir dough down. Generously grease two 8 x 4 x 2-inch baking pans. Spread half of the dough in each prepared pan. Cover and let rise in a warm place until nearly double in size, 1 to 1-1/2 hours.

Bake in a 350 F oven for 40 minutes or until bred is golden brown and sounds hollow when lightly tapped with fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Loosen and remove loaves from pan, cool on a wire rack.

YIELD: Makes 2 loaves.

NOTES : "Toasting brings out the flavor of this yellow pan bread, made with fresh corn kernels and stone-ground cornmeal. Poolish adds wheaty flavor; the starter has a Polish origin, hence the name."

In digest v101.n014 there was a recipe for a "High Rise Cornbread" The SALT measurement is WAY OFF ! The recipe said" 1 TB," (instead of 1 tsp)

I converted the recipe to the bread machine(dough stages) and oven baking stone. And I have to tell you, it is a REMARKABLE loaf !!!!!!!!! [MLroses@webtv.net (ML)]

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