3 tablespoons stick margarine chilled cut into small pieces
0.3 cup sugar
1 tablespoon sugar
3 cups warm water
2 teaspoons cornmeal yellow
Equipment
food processor
bowl
frying pan
baking sheet
oven
knife
whisk
wire rack
blender
measuring cup
Directions
Combine the first 4 ingredients in a bowl; let stand for 30 minutes.
Drain and set aside.
Preheat oven to 37
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and next 4 ingredients (flour through baking soda) in a large bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until the mixture resembles coarse meal.)
Add reserved fruit; toss well to combine. Make a well in center of mixture.
Combine the buttermilk, orange rind, lemon rind, and egg in a bowl, and stir with a whisk.
Add to flour mixture. Stir just until moist.
Let stand 2 minutes.
Turn dough out onto a lightly floured surface; knead lightly for 1 minute with floured hands. Divide the dough in half; shape each half into an 8 x 4-inch oval loaf.
Place the loaves on a baking sheet coated with cooking spray and sprinkled with cornmeal. Make 1 lengthwise cut 3/4-inch-deep across the top of each loaf using a sharp knife.
Brush the loaves with 2 teaspoons milk; sprinkle with 1 tablespoon sugar.
Bake at 375 for 30 minutes. Reduce the oven temperature to 350 (do not remove the bread from oven); bake an additional 25 minutes or until loaves are browned on the bottom and sound hollow when tapped.
Remove the loaves from pan, and cool on a wire rack.
