1 1/2 Cups Yellow Cornmeal, divided
1 1/2 teas. Watkins
Black Pepper
1 teas. Watkins
Seasoning Salt
1 teas. Watkins
Onion Granules
1 Cup Boiling Water
1 Package Quick-Rising Yeast
1 teas. White Sugar
1/4 Cup Hot Water (125 to 135 degrees)
1 Tbsp. Watkins
Original Grapeseed Oil
1 to 2 Cups Bread Flour, divided.
Mix 1 cup of the cornmeal, pepper, seasoning salt, and
onion powder with the boiling water until smooth. Let mixture cool to 120 degrees about 10
minutes. Mix in yeast, sugar, the 1/4 cup hot water and oil. Add 1 cup of the bread flour
and mix until smooth and elastic, about 5 minutes. Cover bowl with a damp cloth and let
rise in warm, draft-free area until puffy, about 45 minutes.
Grease a 9 inch glass pie plate with grapeseed oil. Knead
enough of the remaining bread flour into dough to make it non-sticky. Knead on floured
surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan and
flatten to fill bottom of pan. Cover with a towel and let rise in a warm place until
doubled, about 50 minutes.
Score tope of bread in a tic-taco-toe pattern. Bake at
350 degrees for 35 to 45 minutes, or until bread is light brown and top sounds hollow when
tapped. Remove from pan and serve warm or cool on wire rack. Makes 1 loaf, 10 servings.
