Crusty Corn Flour Bread
A yeasted cornbread (or corn bread) recipe that is chewy, slices easily and can be used for sandwiches.
Servings 12 slices
Cost 5
Ingredients
- 1 cup fine corn flour (grind cornmeal in a blender) (140 grams)
- 2 cups bread flour (280 grams)
- 1 teaspoon salt
- ½ teaspoon turmeric
- 2 teaspoons honey
- 1 ⅛ teaspoons instant yeast
- ¾ cup warm water (130 degreesF) (170-180 grams)
- ¼ cup warm milk plus 2 tablespoons, so 2 ½ oz (70 grams)
- 1 tablespoon olive oil
Instructions
- To make sure the corn meal is fine, grind it in a high powered blender. You'll need 140 grams (a cup) for the recipe.
- In a large bowl, whisk together the bread flour, corn flour, salt, turmeric, and yeast.
- Stir in the warm water, milk, honey, and olive oil. Mix until a rough dough forms.
- Knead in a stand mixer using the dough hook or transfer to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. (The dough will be slightly sticky but should hold its shape.)
- First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise until doubled in size. This should take about an hour or possibly longer.
- Punch down the dough, shape it into a round or oval loaf, and place it on a baking sheet lined with parchment.
- Cover loosely with greased plastic wrap and let it rise again for 45 minutes. While the bread is on its second rise, get the oven going.
- Set a Dutch oven in the oven and preheat oven to 400°F. Let the Dutch oven preheat along with the oven.
- When the bread has risen and the oven is very hot, use a razor and make two 2 inch slits (as an x) in the top of the loaf.
- Remove the Dutch oven from the oven and carefully remove hot lid. Lift the cornbread loaf by grasping the parchment and set the loaf and the parchment as well in the hot Dutch oven. Cover and put back in the oven.
- Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes or until loaf is golden.
- Let cool on a wire rack before slicing.