CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
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Mian aslam
[email protected]This cornbread is a waste of time. It's not worth the effort to make.
Isabel Silva
[email protected]I'm not a fan of the rosemary in this cornbread. I think it's too overpowering.
Musa Gwangwava
[email protected]This cornbread is way too bland. It needs more salt and pepper.
Okechukwu Asiegbulem
[email protected]I found this cornbread to be a bit too dry. I think I'll add some extra butter next time.
Hridoy Mahammud
[email protected]I'm not sure if I did something wrong, but my cornbread didn't turn out as moist as I expected.
Mani Kashi
[email protected]This cornbread is a great way to sneak some vegetables into your diet. The cornmeal and rosemary are both very nutritious.
Niculita Denis
[email protected]I've never had cornbread with rosemary before, but it's a great addition. It gives the cornbread a nice savory flavor.
Alvin Sakib
[email protected]This cornbread is a bit more dense than traditional cornbread, but I like that. It's very filling.
jammiie
[email protected]I love the crispy edges of this cornbread. They're the best part!
Angela Martin
[email protected]This cornbread is so versatile. I've served it with soup, stew, chili, and even eggs. It's always a hit.
Nini Lekveishvili
[email protected]I made this cornbread for a potluck and it was a huge hit. Everyone loved it!
Pramod Tharu
[email protected]This is a great recipe for beginner bakers. It's easy to follow and the results are delicious.
Getrude Hanguzu
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. It's so flavorful and moist.
Keni Jefferson
[email protected]This cornbread is a great way to use up leftover cornmeal. It's also a nice change from traditional cornbread.
Big Spungus
[email protected]I was a bit skeptical about adding Parmesan cheese and rosemary to cornbread, but I'm so glad I did. It really elevates the flavor.
SANELE GULE
[email protected]This is the best cornbread recipe I've ever tried! It's so easy to make and it always turns out perfect.
Xhireana Braxton
[email protected]I've made this cornbread several times now and it's always a hit. My family loves the cheesy, herby flavor.
Manno Billi
[email protected]This cornbread is so moist and flavorful! I love the crispy edges and the tender crumb. It's the perfect side dish for a hearty soup or stew.
Eshetu Mengistu
[email protected]Chef John's Rustic Italian Corn Bread is a delightful twist on a classic dish. The addition of Parmesan cheese and rosemary gives it a unique flavor that is both savory and satisfying.