Monday, 9 September 2013

# 371 Cornmeal bread

If, like me, you like toast you'll love this bread. It has a slightly grainy texture and it tastes great especially when spread with butter and a little drizzle of honey. It's also the perfect accompaniment to a bowl of soup.

Cornmeal bread

20g fresh yeast
320ml water
400g strong white flour
100g fine cornmeal
Pinch of salt

Dissolve the yeast in the water.

Pour the flours into the bowl of your stand mixer, add a pinch of salt and the yeast mixture. Knead with the dough hook until all ingredients are well combined.

Tip onto a work surface lightly greased with olive oil and knead for 5-10 minutes until smooth and elastic. Shape into a ball. put back in the bowl greased with a little olive oil, cover with cling film and prove until doubled in volume.

Knock back the dough, tip it onto a work surface again and shape it to fit into a loaf tin lined with baking paper. Prove again for 30-40 minutes until doubled in volume.

Bake in a preheated oven to 22ºC for 10-15 minutes and then reduce the temperature to about 190-200ºC and bake for a further 20-30 minutes.

To check if the bread is baked tap the bottom, if it sounds hollow it's done.