CREAMED HOMINY BREAD


This cream-colored bread from Janet Fletcher's GRAIN GASTRONOMY, has a dense, soft texture; 
it keeps well and toasts beautifully.  It is a pleasure to make, for the dough is supple 
and easy to handle.

2 cups cooked whole hominy (white or yellow) (1-15oz can)
1½  cups milk (or hominy liquid mixed with powdered milk)
¼ cup sugar
2 Tb. unsalted butter
2 tsp. salt
1 package active dry yeast
About 4 cups all-purpose unbleached flour

Simmer hominy and milk over moderate heat for 5-10 minutes, covered, then stir in sugar, 
butter and salt.  Puree with blender or potato masher/ricer.  Let cool to about 110° then 
stir in yeast.  Begin adding flour, ½ cup at a time, stirring well after each addition.  
When mixture is too stiff to stir, turn out on a lightly floured surface and knead by hand, 
adding more flour as necessary to make a firm, smooth, non-sticky dough.

Transfer dough to a buttered bowl and turn dough to coat all sides.  Cover and let rise 
until double, about 11/4 hour.  Punch down and divide dough in half.  Shape each half into 
a loaf and place in a buttered 8-inch loaf pan.  Cover and let rise until double, about an 
hour.  

Preheat oven to 400°.  Bake loaves until they are well-browned and sound hollow when tapped 
on the bottom, about 40 minutes.  

Makes two 8" loaves.

From Diane Poole, SV PILAR