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French Bread A La Corn Meal

Fat.Freedom's picture
Ingredients
  Cooked corn meal 1 Cup (16 tbs)
  Dry yeast 2 Teaspoon
  Warm water 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Skim milk 1 Cup (16 tbs), scalded
  Unbleached flour 3 Cup (48 tbs)
  Whole wheat flour 2 Cup (32 tbs)
Directions

1. Prepare cooked corn meal recipe and cool slightly.
2. Sprinkle yeast over warm water.
3. Put sugar and salt in a large bowl. Add scalded milk. Stir. Add cooked corn meal. Mix well and cool to lukewarm.
4. Add 1 cup flour and yeast mixture. Turn dough onto a floured surface and knead until smooth and elastic, 10 minutes.
5. Put in a bowl, cover, and let rise until double in bulk, about 1 hour.
6. Punch down. Let rest 10 minutes and form into a long loaf. Gash top diagonally with sharp knife, 1/4 inch deep every 2 1/2 inches apart. Cover; let rise until double, about 45 minutes.
7. Bake at 400° for 15 minutes. Reduce temperature to 350° and bake for 30 to 35 minutes longer. Put a pan of water on the bottom rack of the oven. The additional moisture causes a hard crust to form on the bread. Cool before slicing.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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1 Comment

Anonymous's picture
Please review this recipe. It is incomplete. When do you add the rest of the flour (white and whole wheat). You are only adding 1 cup of white flour and the cornmeal while your ingredients metnion lots more white flour and whole wheat as well. Thanks.