Cornmeal gives sturdy body and sesame seeds add a nut-like flavor tothis round yeast loaf. Warm and sliced, the bread is moist; toasted itis deliciously crusty. Sesame Cornmeal Bread In a mixer bowl, stir 1 package active dry yeast into 3/4 cup warmwater (about 110[deg.
]). Let stand for 5 minutes. Add 1/2 cupbuttermilk, 2 tablespoons room-temperature butter or margarine, 1/4 cuphoney, 1 teaspoon salt, 3/4 cup yellow cornmeal, 1/2 cup toasted wheatgerm, and 2 cups all-purpose flour. Beat on medium speed until doughbegins to creep up beaters, about 5 minutes. Let rest for 10 minutes. Stir in 1/4 cup toasted sesame seed (directions follow) and 1/2 cupmore all-purpose flour. Scrape dough out onto a floured board. Knead until dough feels smooth, about 5 minutes; add flour, if necessary, toprevent sticking.
Turn dough over in a greased bowl, cover with plasticwrap, and let stand in a warm place until doubled in size, about 1-1/2hours. Knead dough on a board to expel air, then shape into a ball. Setball, smooth side up, in a greased 1-1/2-quart souffle’ dish (3 in.deep).
Sprinkle with remaining toasted sesame seed. Cover lightly withplastic wrap and let rise until dough is 1-3/4 inches above dish rim,about 40 minutes. Bake in a 350[deg.] oven until loaf is well browned and soundshollow when tapped, about 50 minutes. Remove from dish and let cool ona rack. Slice slightly warm or cool.
Makes 1 loaf, about 2pounds.–S.T., Mountain View, Calif. Toasted sesame seed. In a 7- to 8-inch frying pan over mediumheat, stir 1/3 cup sesame seed until golden.