Favorite Dill Bread

[vegelady]

Favorite Dill Bread

2 tablespoons dry yeast
1 1/2 cups warm water
1 cup stone ground cornmeal
1 cup whole wheat flour
4 - 4 1/2 cups bread flour
1 tablespoon freshly ground black pepper
2 teaspoons salt
2 teaspoons sugar
1/2 cup warm milk
2 tablespoons minced fresh dill

DIRECTIONS:

Mix together the yeast and water in a large bowl and let sit for five
minutes. In a medium bowl whisk together the cornmeal, wheat flour, 3 1/2
cups bread flour, salt, and sugar. Add the flour mixture to the yeast, and
then pour in the milk and dill. Mix together and knead until smooth and
elastic, adding more flour when necessary. Shape into a ball and place in a
greased bowl and rotate to cover the whole ball with the oil. Cover with a
clean towel and let rise in a warm place for 30-40 minutes. Gently punch
and shape into desired shapes (rolls, round loafs, baguettes, etc.) Place
on a parchment paper lined baking sheet. Cover with lightly greased wax
paper or plastic wrap and let rise for 30-40 minutes. Preheat the oven to
400 degrees. Slash the loaves or rolls in several places. Place in the oven
and bake for five minutes. Mist the oven with water (makes the crust
perfect) bake for another five minutes and mist again. Bake until the bread
is crusty and brown, about 25 minutes for medium sized loaves.