YEASTED COUNTRY BREAD WITH CORNMEAL
Cornmeal is used in many breads in the Mediterranean and southern Europe, especially in Turkey and Portugal. It contributes wonderful texture.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Yield 1 large (2-pound) round loaf
Number Of Ingredients 7
Steps:
- Combine the yeast, sugar and water in a large bowl or the bowl of a standing mixer fitted with the paddle attachment and stir until dissolved. Add the all-purpose flour and stir together until smooth. Cover with plastic and let sit in a warm spot until bubbly, about 30 minutes.
- Stir the cornmeal into the sponge, then add the salt and the remaining flour, a cup at a time, and fold in until you can turn your dough out onto a lightly floured work surface. If using an electric mixer, add all the flour and the salt, and beat at low speed with the paddle attachment until combined. Change to the dough hook and beat at medium speed for 8 to 10 minutes, until the dough is smooth and elastic. Shape into a ball.
- Clean your bowl and oil lightly with olive oil. Place the dough in the bowl, rounded side down first, then rounded side up. Cover with plastic and set in a warm spot to rise for 1 1/2 hours, or until doubled in size.
- Punch down the dough and shape into a large round. With a razor or moistened serrated knife, slash an X across the top. Oil a baking sheet and sprinkle with cornmeal. Place the loaf on the baking sheet and cover with a damp towel. Leave until doubled in size, about 45 minutes to an hour. Meanwhile, preheat the oven to 425 degrees.
- Place the dough in the oven and set the timer for 10 minutes. After 10 minutes turn the heat down to 400 degrees. Bake 35 to 40 minutes, or until the loaf responds to tapping with a hollow sound. Remove from the heat and allow to cool on a rack.
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Deedee
deedee@aol.comThe bread was delicious! I'll definitely be making it again.
Endinalo Mbutuma
m.e@yahoo.comI've made this bread several times and it always turns out perfect. It's my go-to recipe for a quick and easy loaf of bread.
Fatima Queen
queen.fatima@hotmail.comThe bread was a little dense, but it had a nice flavor.
kyler hitchcock
hitchcockk@gmail.comThis is the best cornbread recipe I've ever tried. It's so moist and flavorful, and it has the perfect amount of sweetness.
Eruwa Mary
eruwa_m10@gmail.comThe bread was delicious, but it was a little too sweet for me.
Gwamaka Williams
g.williams@gmail.comI made this bread for a potluck and it was a huge hit! Everyone loved it.
Marian Pavel
p53@gmail.comThe bread was a little too crumbly for my taste.
Uchendu Clinton
uchendu-c@yahoo.comThis is my new favorite bread recipe! It's so easy to make and it always turns out perfect.
Melissa Mendes
m17@hotmail.comThe bread was easy to make and turned out great. I'll definitely be making it again.
Mel Zack
mzack@yahoo.comI'm not a huge fan of cornbread, but this recipe was really good. The cornmeal gave it a nice sweetness and crunch.
Robin Anderson
r@aol.comThe bread was a little dry, but the flavor was good.
Jocelyn Noah
j_n@gmail.comThis is the best cornbread I've ever had! It's so moist and flavorful.
Muhammad Tahir Unjum
u.m@gmail.comI followed the recipe exactly and the bread turned out great! It was crispy on the outside and fluffy on the inside.
Arif Hossain
hossain_arif27@gmail.comThe bread was delicious, but it was a little too dense for my taste.
Tahira ahsan
ahsantahira72@gmail.comI've made this bread several times now and it always turns out perfect. It's my go-to recipe for a hearty, flavorful loaf of bread.
Patricia Jackson
patricia_jackson@hotmail.co.ukThis bread is amazing! The cornmeal gives it a wonderful flavor and texture.