Cornmeal Bread Recipe

Cornmeal Bread picture

Summary

Preparation Time45 MinCooking Time30 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Cornmeal5 Ounce
 Boiling water8 Fluid Ounce (250 Milliliter)
 Sea salt2 Teaspoon
 Honey1 Tablespoon
 Corn oil2 Tablespoon
 Yeast1 Ounce
 Raw cane sugar1 Teaspoon
 Water1⁄4 Pint (150 Milliliter)
 Wholemeal flour16 Ounce (500 Gram)
 Vegetable fat1 Ounce (25 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 2661 Calories from Fat 634

% Daily Value*

Total Fat 72 g111.5%

Saturated Fat 8.3 g41.7%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 3165.5 mg131.9%

Total Carbohydrates 461 g153.6%

Dietary Fiber 68 g272.1%

Sugars 20.1 g

Protein 76 g152.2%

Vitamin A 0.9% Vitamin C 0.17%

Calcium 17.6% Iron 130.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a large cut, tip in the yeast.
2. Add the tepid water and a pinch of flour
3. Leave to ferment for 15 minutes or till the yeast is foamy
4. Grease a baking tin and set aside till required
5. Preheat the oven to 400°F/200°C (Gas Mark 6)

MAKING
6. In a large bowl, place the cornmeal
7. Pour the hot water on top of the cornmeal
8. Soak the cornmeal for 15 minutes
9. Add in the salt, honey and oil
10. Add the fermented yeast to the cornmeal
11. Set aside 2 oz of the flour and then add the rest to the cornmeal mixture, mixing well. Knead the mixture to smooth dough on a large, floured pastry board. Knead very well; punching and stretching the dough to really elasticate the gluten in the wheat flour (the cornmeal is low in gluten).
12. Roll the dough into a ball
13. Cover this with an inverted bowl and leave to ferment for 45 minutes
14. After 45 minutes, knock the dough into a ball and knead again
15. Grease a 3 pound (1.5 kilo) round loaf tin. Place the dough in the tin, brush with a little milk and leave to prove again, in a warm place, until the dough has risen to the top of the tin in a dome shape. Sprinkle with the reserved flour.
16. Bake in a preheated oven at 400°F/200°C (Gas Mark 6) for 35 minutes, until golden brown and, when tapped on the base, has a hollow sound.

FINALIZING
17. Cool on a wire rack

SERVING
18. Serve hot or warm or cold
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