French Water Bread
This bread was served at the Feast of the Hunters Moon. It is so good, thick and hearty, ad very very good. Yum! The Feast bread is made with a mixture of equal amounts of whole-wheat flour and white flour. One batch will take approximately 8 to 10 cups of the flour mix.
In a large bowl, mix together: 5 cups warm water
2 PKG dry yeast or 2 scant TBSP yeast
4 Tbsp honey
Let mixture set until thick and bubbly.
Add:
2 TBSP salt
about 3 or 4 cups of flour, or enough to make a thick mixture
1 cup corn meal
Mix thoroughly and add more flour as needed to make a workable dough. Turn dough out onto a floured surface and knead until dough becomes smooth and elastic adding more flour as needed. Divide dough by cutting in half, kneading each section again. Cut again and knead the four balls. Repeat until there are 8 small balls of dough. Form into 8 round loaves and place in greased clay saucers or on greased cookie sheet. Let rise in a warm place until doubled in size.
Bake for 20-25 minutes or until done in a 350˚ degree oven.
To season clay flowerpot saucers for baking, use the same method as seasoning iron skillets. Grease the insides of the saucer liberally with shortening and heat for 3 to 4 hours in a 250˚ oven. Rub with shortening several times during the heating period. Before using the saucers the first time, be sure to grease them well. At the Feast, the saucers are re-greased for every baking.
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