A Russian recipe from the Frugal Gourmet on our Immigrant Ancestors. This is a hearty bread which goes well with stew. This recipe is so easy if you have a kitchenaid mixer. And it's delicious! Cook time includes rise time. I like to freeze one loaf for later.
04With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
05Cover and let rise until double.
06Punch dough down and let rise again.
07Finally, knead the dough by hand until it is smooth and elastic.
08Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
09Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
10Bake at 350 degrees F for 45-50 minutes until golden.
11The bottoms of loaves will sound hollow when tapped.