“I have made this bread many times and we really love it. It comes from the cookbook Eula Mae's Cajun Kitchen.”
READY IN:
2hrs 35mins
SERVES:
8
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Put 1 cup of the warm water in a large mixing bowl, then sprinkle the yeast over it. Stir to dissolve the yeast, then add remaining 1 cup water. Add the sugar and oil and blend. Add the salt and 4 cups of the flour and mix well. Cover with a damp towel and set aside in a warm, draft free place until doubled, about 1 hour.
  2. Sprinkle 1 cup of the remaining flour over the risen dough, then invert it onto a lightly floured surface. Knead until soft and elastic. Return it to the bowl, cover with damp cloth and let it rise until it doubles in size again, about 1 hour.
  3. Sprinkle a work surface with the remaining 1 tablespoon flour and the cornmeal. Turn the dough out onto the prepared surface. Divide the dough into 2 long loaves or smaller bun sized rolls. Place them on lightly oiled baking sheet. Cover with plastic wrap and put in a warm draft free place for 30 minutes.
  4. Bake in preheated 400F oven until lightly golden, about 20 minutes. Remove from the oven and brush lightly with melted butter.

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