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Grease two 4 ½ x 8 ½ inch loaf pans. Saute onions in corn oil until soft and translucent. Combine with remaining chopped ingredients and set aside. To make the sponge, add yeast to warm water. Let sit until it is bubbling. Add sugar and flour, stir vigorously. Scald both milks and add the salt, sugar, butter and corn oil. Add the flour to the milk mixture and mix thoroughly with a wooden spoon or use mixer with a dough hook. The consistency should be very wet. Add the sponge to this mixture, along with the whole wheat flour and 1 Cup each fine and course cornmeal’s. Mix until dough is firm and silky. Remove to floured board and knead the chopped ingredients into the dough. Add extra flour as necessary to keep the dough from sticking to the board. Once chopped ingredients are well blended, place dough in a bowl greased with corn oil. Rotate the dough in the oil until it is well covered. Cover with plastic wrap and let rise in a warm place for 45 mins. Or until it doubles in volume. Preheat over to 375 degrees. When the dough has risen, divide in half and form into logs. Sprinkle loaf pans with remaining 1/3 C cornmeal. Place dough in pans and bake for 50-60 mins or until the bottom of the loaf is hollow sounding when tapped. Turn loaves onto rack to cool. |
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