Man this came out good. I started off trying to come up with a way to use some extra fresh corn kernels that i had just cut off the cob, but it ended up slightly different than I expected. Anyway - here we go: - 7 or 8 cups flour - 1/2 cup corn meal - 1 tblsp yeast (or two packets) - 1 tsp salt - 1/4 cup brown sugar - 1 stick salted butter, melted - 1 can of creamed corn (its cheap and corn-tastic) - 1 cup warm milk (not too warm, 100F or so) Lay out the flour on a nice clean surface, make a well in the center, add the sugar, then the yeast, then sprinkle with corn meal and salt. In another bowl, mix the melted butter with the can of corn and the milk. Add the liquid to the flour a little at a time until incorporated, adjust flour and milk until dough is sticky and elastic. Knead until you get tired of kneading, or until dough is smooth. Pick up dough and slap against the table during kneading, which helps activate the gluten. Allow to rise in a warm place for 45-50 mins. Split dough and form into two loaves - bake at 350F until crusty and brown. Remove from oven and cool to room temperature before devouring.
grate some sharp cheddar into the mix before baking - so tasty! good recipe there, looks lots like what i have made myself, always yum
