KimRidge Wholesome Bread

This recipe makes two one-pound loaves.


4 cups flour

1/4 cup corn meal

2 tsps salt

1 1/2 tbsps sugar

2 cups of warm water

2 tsps active dry yeast  


Combine and dissolve 2 cups warm water, sugar, and active dry yeast into a warm Pyrex bowl to activate the yeast.

Grease a large mixing bowl with lard or shortening. Combine flour, corn meal, and salt into the greased mixing bowl and mix thoroughly.

Create a hollow in the middle of the mixture and pour the pre-made water/sugar/yeast solution.   Mix flour into the liquid pulling from periphery into the center a little at a time in a clockwise motion.

If necessary, carefully add a little more warm water to achieve the desired dough consistency.

The consistency should be as soft as possible yet workable to the hands without sticking.

Knead the dough for 10 minutes on a cutting board lightly powdered with flour to prevent the dough from sticking.

Allow the dough to rise for about one hour in a warm, covered location.

Making the loaves

After rising, punch the dough down and remove from the bowl onto a cutting board for second kneading. Knead for about 10 minutes then cut the dough in half and shape into loaves.

Place into two greased bread pans and allow to rise for approximately 50 minutes-to-one hour in a covered warm location.


Bake in oven of 400 degrees for 25-30 minutes. Adjustments may need to be made according to the individual oven conditions and elevation. For two one-pound French style baguettes or small buns, bake at 375 degrees for about 20-25 minutes.

Note: This recipe makes great Ciabatta style bread rolls and a perfect pizza crust.

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