Polish Corn Bread

Directions

1. Start sourdough starter at least 3 days before baking: Combine Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
2. Remove the starter from the refrigerator 2 hours before 3. Transfer the starter to a large bowl and add the warm water, smooth, 5 minutes.
3. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1 to 2 hrs.
4. Place a roasting pan on the bottom of the oven and fill with hot. Preheat the oven to 400℉ (200℃). Sprinkle a baking sheet with corn- meal.
5. Dampen your hands and reshape the bread into even round Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm.