* Exported from MasterCook *
Bread, Italian Cornmeal
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Grains
Italian Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- (105F to 115F)
1/2 cup warm milk -- (105F to 115F)
2 tablespoons honey -- or sugar
2 1/4 ounces active dry yeast -- (1 pkg)
3 cups bread flour
1 cup semolina flour
1 teaspoon sea salt
1/4 cup olive oil
2 tablespoons coarse cornmeal
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
Description:
"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."
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Per Serving (excluding unknown items): 189 Calories; 4g Fat (20.8%
calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 124mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.