Best 2 Country Cornmeal Bread Recipes
In the realm of culinary delights, country cornmeal bread stands as a testament to the enduring charm of rustic simplicity. With its humble origins rooted in rural kitchens and passed down through generations, this delectable treat embodies the essence of comfort and warmth. Crafted with coarsely ground cornmeal, this bread possesses a uniquely pleasing texture that is both hearty and tender, offering a delightful contrast to its golden-brown crust. Whether enjoyed as a hearty breakfast slice, a savory accompaniment to a hearty stew, or a delightful snack, country cornmeal bread is a culinary treasure that has stood the test of time.
Let's cook with our recipes!
YEASTED COUNTRY BREAD WITH CORNMEAL
Cornmeal is used in many breads in the Mediterranean and southern Europe, especially in Turkey and Portugal. It contributes wonderful texture.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Yield 1 large (2-pound) round loaf
Number Of Ingredients 7
Steps:
- Combine the yeast, sugar and water in a large bowl or the bowl of a standing mixer fitted with the paddle attachment and stir until dissolved. Add the all-purpose flour and stir together until smooth. Cover with plastic and let sit in a warm spot until bubbly, about 30 minutes.
- Stir the cornmeal into the sponge, then add the salt and the remaining flour, a cup at a time, and fold in until you can turn your dough out onto a lightly floured work surface. If using an electric mixer, add all the flour and the salt, and beat at low speed with the paddle attachment until combined. Change to the dough hook and beat at medium speed for 8 to 10 minutes, until the dough is smooth and elastic. Shape into a ball.
- Clean your bowl and oil lightly with olive oil. Place the dough in the bowl, rounded side down first, then rounded side up. Cover with plastic and set in a warm spot to rise for 1 1/2 hours, or until doubled in size.
- Punch down the dough and shape into a large round. With a razor or moistened serrated knife, slash an X across the top. Oil a baking sheet and sprinkle with cornmeal. Place the loaf on the baking sheet and cover with a damp towel. Leave until doubled in size, about 45 minutes to an hour. Meanwhile, preheat the oven to 425 degrees.
- Place the dough in the oven and set the timer for 10 minutes. After 10 minutes turn the heat down to 400 degrees. Bake 35 to 40 minutes, or until the loaf responds to tapping with a hollow sound. Remove from the heat and allow to cool on a rack.
COUNTRY CORNMEAL BREAD
"We grow over 1,000 acres of corn on our farm, so guests expect to enjoy some when they visit," says Arlene Riensche from Jesup, Iowa. "This country bread is a favorite when served warm."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Serve warm.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 176mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use stone-ground cornmeal for a more authentic flavor and texture.
- Be sure to preheat your oven to the correct temperature before baking the bread.
- Do not overmix the batter, as this will result in a tough bread.
- Bake the bread until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving.
Conclusion:
Country cornmeal bread is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for breakfast, lunch, or dinner, and can be served with a variety of toppings, such as butter, honey, or jam. This bread is also a great addition to any holiday meal. If you are looking for a delicious and easy-to-make bread, country cornmeal bread is a great option.
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