Bread, Italian Cornmeal
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 cu p warm water -- (105F to 115F)
- 2 tablespoon s honey -- or sugar
- 2 1/4 ounce s active dry yeast -- (1 pkg)
- 1 cu p semolina flour
- 3 cup s bread flour
- 2 tablespoon s coarse cornmeal
- 1/ 2 cu p warm milk -- (105F to 115F)
- 1/ 4 cu p olive oil
- 1 teaspoo n sea salt
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Combine water, milk, honey, and yeast in the large mixing bowl of a freestanding electric mixer. Let stand about 10 to 15 minutes or until foamy. Add 2 cups of the bread flour. Beat on low speed for 4 minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours.
- 2. Add the remaining 1 cup bread flour, the semolina flour, and salt. Using dough hooks, beat mixture for 5 minutes. Drizzle with 2 tablespoons of the olive oil. Continue beating on medium speed until oil is incorporated. You should have a soft, fairly sticky dough. Brush 1 tablespoon of the remaining oil in a large bowl. Transfer dough to oiled bowl, turning once. Cover and let rise until doubled in size (about 1 hour).
- 3. Turn dough out onto a floured surface. Divide dough in half. Cover and let rest for 15 minutes. Sprinkle 1 large baking sheet with the cornmeal. Shape dough by gently pulling each portion into a ball, tucking edges under. Place dough balls on the baking sheet. Flatten each dough ball slightly to about 6" in diameter. Brush tops of loaves with remaining 1 tablespoon olive oil. Let rise until nearly doubled (20 to 30 minutes). Preheat oven to 450F. With a very sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4" deep.
- 4. Place a shallow baking pan with about 1/2" of boiling water on the bottom rack of the preheated oven. Place baking sheet on the middle rack in the oven. Working quickly, heavily mist the inside of the oven, including the bread, with water from a clean spray bottle. Bake for 25 to 30 minutes or until the internal temperature of the bread is 200F, covering bread with foil in the last 10 minutes of baking to prevent overbrowning. Immediately remove loaves from baking sheet. Cool on a wire rack.
- Makes 2 loaves (8 servings per loaf).
- Calories 179, Total Fat 4 g, Saturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 1 mg, Sodium 105 mg, Carbohydrate 30 g, Total Sugar 3 g, Fiber 1 g, Protein 5 g
- "Try this yeast bread the next time you serve an Italian dinner. Allowing the yeast mixture to stand before beating in the flour will ensure loaves with thick, hearty crusts and soft, toothsome crumbs."
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Mixing bowl
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Electric mixer
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Chef's knife
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Kitchen thermometer