Cornmeal Bread
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Lightly grease 2 loaf pans, 5 1/2 by 3 by 2 1/2 inches
2
In a bowl stir together warm water, yeast, and sugar and let stand until foamy, about 5 minutes
3
In a small bowl stir together flour, cornmeal, and salt and gradually stir into yeast mixture, stirring until a soft dough is formed
4
On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball
5
Let dough rest, covered, 10 minutes
6
Form dough into 2 ovals
7
Transfer dough to loaf pans and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes
8
Preheat oven to 400°F
9
Bake loaves in middle of oven 20 minutes, or until tops are golden and bread pulls away slightly from sides of pans
10
Cool loaves in pans on a rack
11
(Bread may be made 1 day ahead and kept wrapped in plastic wrap at room temperature
12
) Lightly grease 2 loaf pans, 5 1/2 by 3 by 2 1/2 inches
13
In a bowl stir together warm water, yeast, and sugar and let stand until foamy, about 5 minutes
14
In a small bowl stir together flour, cornmeal, and salt and gradually stir into yeast mixture, stirring until a soft dough is formed
15
On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball
16
Let dough rest, covered, 10 minutes
17
Form dough into 2 ovals
18
Transfer dough to loaf pans and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes
19
Preheat oven to 400°F
20
Bake loaves in middle of oven 20 minutes, or until tops are golden and bread pulls away slightly from sides of pans
21
Cool loaves in pans on a rack
22
(Bread may be made 1 day ahead and kept wrapped in plastic wrap at room temperature)