INGREDIENTS
2 3/4 cups
bread flour
1
envelope quick-rising yeast
1 tsp
salt
1 tsp
sugar
1 cup
plus 2 tablespoons (about hot water (125°F to 130°F))
Cornmeal
8 cups
water
1/4 cup
baking soda
2 tbsp
sugar
1
egg white (beaten to blend (glaze))
Coarse salt
4
thick-cut bacon slices (cut into 3-inch strips)
1
large onion (diced)
2
carrots (peeled and diced)
2
celery stalks (diced)
3
garlic cloves (minced)
1/3 cup
all-purpose flour
1 cup
pale ale
1 tbsp
Worcestershire sauce
2 cups
milk
2 cups
chicken broth
4 cups
about 1 pound sharp cheddar cheese, shredded
salt and pepper (to taste)
extra crumbled bacon (for garnish)