Konditor
Senior Cook
This yeast bread has the wholesome rustic flavor & texture that goes particularly well with hearty soups – such as Caldo Verde.
3 cups yellow cornmeal
2 tsp salt
16 fl. oz. boiling water
1 fl. oz. olive oil
2 tsp granulated sugar
4 fl. oz. lukewarm water
2 Tbsp active dry yeast
approx. 3½ cups bread flour
In processor, whir cornmeal until finely ground. In large bowl, stir together 2 cups of the processed cornmeal, salt, and boiling water until smooth. Stir in oil & let cool until lukewarm.
Meanwhile, in glass measure, dissolve sugar in lukewarm water; sprinkle yeast into water and let stand for 5-8 minutes. Stir yeast mixure vigorously with fork, then stir it into cornmeal mixture. Gradually mix in remaining cornmeal & 2 cups flour. (Dough should be soft & sticky.) Gather into ball, place in lightly oiled bowl, turning to coat, and cover the bowl with a tea towel. Let rise in warm place for about 30 minutes, or until doubled in bulk (a heating pad on low setting placed under bowl works well for some bakers).
Deflate dough and turn out onto lightly floured worksurface; knead for about 6-8 minutes, adding flour to make firm but soft dough.
Divide dough in half and shape each portion into rounded 6-inch circle. Place on lined baking sheets; cover and let rise in warm place for 30 minutes, or until almost doubled in bulk. Bake in 350° oven for 40 minutes, or until loaves test done. Transfer to wire grid.
3 cups yellow cornmeal
2 tsp salt
16 fl. oz. boiling water
1 fl. oz. olive oil
2 tsp granulated sugar
4 fl. oz. lukewarm water
2 Tbsp active dry yeast
approx. 3½ cups bread flour
In processor, whir cornmeal until finely ground. In large bowl, stir together 2 cups of the processed cornmeal, salt, and boiling water until smooth. Stir in oil & let cool until lukewarm.
Meanwhile, in glass measure, dissolve sugar in lukewarm water; sprinkle yeast into water and let stand for 5-8 minutes. Stir yeast mixure vigorously with fork, then stir it into cornmeal mixture. Gradually mix in remaining cornmeal & 2 cups flour. (Dough should be soft & sticky.) Gather into ball, place in lightly oiled bowl, turning to coat, and cover the bowl with a tea towel. Let rise in warm place for about 30 minutes, or until doubled in bulk (a heating pad on low setting placed under bowl works well for some bakers).
Deflate dough and turn out onto lightly floured worksurface; knead for about 6-8 minutes, adding flour to make firm but soft dough.
Divide dough in half and shape each portion into rounded 6-inch circle. Place on lined baking sheets; cover and let rise in warm place for 30 minutes, or until almost doubled in bulk. Bake in 350° oven for 40 minutes, or until loaves test done. Transfer to wire grid.