CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
YEAST CORN BREAD LOAF RECIPE - (4.7/5)
Provided by Pikachutherecipereader
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into a loaf. Place in a 9- x 5-inch loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 375° F for 35 to 40 minutes or until golden brown. Remove from pan to a wire rack to cool.
YEAST CORNBREAD
Looking for an alternative to rich, buttery cornbread? You won't miss it when this yeast bread made with cornmeal is put on the table. Delish! Recipe from the local newspaper. Adapted from Retro Breakfast: Memorable Meals Morning, Noon or Night by Linda Everett and Richard Perry.Time does not include rising.
Provided by Kit..ty Of Canada
Categories Yeast Breads
Time 55m
Yield 2 loafs
Number Of Ingredients 11
Steps:
- Bring cold water and salt to boil in small pan on medium-high heat.
- Whisk in cornmeal a bit at a time.
- Reduce heat to low.
- Cook, stirring constantly, 1 minute, until consistency of thick mush.
- Cool to room temperature.
- Put warm water and granulated sugar in small bowl.
- Sprinkle in yeast.
- Stir.
- Let sit 10 minutes, until foamy.
- Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
- On medium speed, blend in flour 1 cup at a time.
- Mix until dough is smooth and supple.
- Turn onto floured work surface.
- Knead three or four times.
- Place in large, greased bowl.
- Cover with kitchen towel.
- Leave in warm place till doubled in volume, about 2 hours.
- Butter 2 loaf pans (9-by-5-inch size).
- Divide dough in half.
- Pat into 2 loaves.
- Place in pans.
- Cover with kitchen towel.
- Let sit 45 minutes or until doubled in size.
- Brush tops lightly with oil.
- Bake in preheated 425F oven 10 minutes.
- Reduce heat to 350°F
- Bake 20 to 25 minutes, or until lightly browned.
- Cool on wire rack 5 minutes.
- Turn out of pans.
- Cool to room temperature before slicing.
Nutrition Facts : Calories 1345.3, Fat 8.8, SaturatedFat 3, Cholesterol 12.2, Sodium 3579.9, Carbohydrate 278, Fiber 12.2, Sugar 40.2, Protein 36.4
CORN AND POPPY SEED LOAF
A delicate and tasty bread with a golden crust sprinkled with poppy seeds.
Provided by Katja
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.
Nutrition Facts : Calories 245 calories, Carbohydrate 38.5 g, Cholesterol 29.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 3.6 g, Sodium 338.8 mg, Sugar 3.4 g
FAVORITE CORNMEAL YEAST BREAD
This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
YEAST CORN BREAD LOAF
Steps:
- 1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
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- In a small saucepan over low heat, warm the butter, honey and milk. Heat until butter is melted and mixture is smooth. Remove from heat and let cool for 5 minutes, or until 120-130°F.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the cornmeal, 1 ½ cup of the all-purpose flour, salt and yeast. Add the warm milk mixture and mix until combined.
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