Snowman Snow and New Bread Recipe

I know, I know I have been slacking as far as this goes. I didn't mean for it to happen, I think I just sometimes plans too many things at once.
Yesterday wound up being get the laundry done day as well as go into town day, it was the first day since we got all the ice and sleet earlier in the week to attempt to go out. The main roads were okay but the others not so much, then when I got up today I find out we are supposed to get 4-5 inches more snow today and tonight. Yea! (not) The biggest difference this time is we are getting big fat snowflake snow, and yes I checked it out, it is snowman snow!! At least if I have to look at it all the time, as it seems we are likely to do this winter, maybe finally we can go out and play in it! Mostly this year it has been dry or icy snow, not good for snowman and snow fort making.
My son went out earlier today and said it is still very slippery under all that new snow though...he fell at least twice walking to the mailbox!
So, instead of going out to play in it today I decided to make some more bread! I am going to post the recipe today, it is the new bread I been working on and I like it a lot! Of course there aren't many things made with corn in them that I don't like, but hey, it's not an overwhelming flavor in this recipe but it does lend a more complex flavor than plain white or wheat bread!
So, remember I didn't really measure anything exact, and the kneading is not so much kneading as working in enough flour that you can handle the dough without it being sticky!

Deb~

Good Bread

For this bread I wanted a little more flavor without being anything overpowering and what I came up with is a little bit of an old recipe out of an old Betty Crocker cookbook and a bread recipe I have been using for years. I worked out the measurements best I could since I didn’t really use exact measurements.

First, take 3 cups of water and 2/3 cup of yellow cornmeal and boil it until the mixture thickens a little. Then remove it from the heat and put it in a large bowl. Add about another ½ -3/4 cup of water, ¼ cup of honey and a little less than ¼ cup of olive oil and stir it until it cools to warm but not hot. Then add about 2 ½ -3 tablespoons of dry yeast to the mixture and mix well so all the yeast is dissolved.

Next add this to 6-7 cups of flour, (if you use all wheat flour you will need to add a little more moisture) and 1 ½ teaspoons of sea salt.

Mix this all together, cover with a  towel and let rise until double in a warm place until double (about 1 ½ hours). When doubled, punch down and knead a few minutes (I don’t usually knead my bread but I did this one for about 5 minutes.) cut in half, shape, place in oiled pans and cover again, letting it rise another half to an hour until doubled in pan.

Then place pans in preheated 400° oven for 10 minutes, turn heat down to 350° and bake for another 20 – 25 minutes until loaves are done. Take out and cool on rack or sit cross-wise on pans to cool.

Cool completely before wrapping!