Buttermilk Cornmeal Bread

Ingredients

Buttermilk and Cornmeal Mixture:

Yeast Mixture:

Ingredients to Add to Yeast Mixture:

Oil for bowl:

Butter and Cornmeal for Loaf Tops:

Instructions

  1. In a small saucepan, combine milk, 2 tablespoons butter, and salt. Bring to a simmer over medium heat; remove from heat.
  2. Slowly whisk ¾ cup cornmeal into the buttermilk mixture, stirring until smooth.
  3. Stir honey into buttermilk and cornmeal mixture, set aside to cool.
  4. In large bowl of heavy-duty mixer, dissolve yeast and brown sugar in warm water. Let stand until foamy, 5 to 10 minutes.
  5. Add eggs, cooled cornmeal mixture, and 2 cups of the flour.
  6. Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
  7. Remove mixer or paddle attachments from bowl.
  8. Insert a dough hook into the stand mixer.
  9. Stir in enough of the remaining flour to make a soft dough. Dough will be soft and buttery, but not sticky to the touch.
  10. Grease a large glass or ceramic bowl with the vegetable oil.
  11. Place dough in bowl, turning to coat all sides with the oil.
  12. Cover the bowl with a slightly damp towel (flour sack towels are great for this).
  13. Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  14. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
  15. Grease 2 standard loaf pans. Sprinkle 1 tablespoon cornmeal over the bottom and sides of each pan; set aside.
  16. Punch down dough.
  17. Turn dough out onto a floured surface.
  18. Knead dough for 30 seconds.
  19. Cover and let dough rest for 10 minutes.
  20. Divide dough in half; shape into loaves.
  21. Place in prepared pans.
  22. Cover pans with a dry towel.
  23. Let rise until doubled in bulk, about 30 to 45 minutes.
  24. Preheat oven to 375°.
  25. Make 3 diagonal slashes on the top of each loaf with a sharp knife. Slashes should be ¼ to ½-inch deep. You can also use pointed kitchen scissors to clip the tops of the loaves.
  26. Slashing the loaves will allow excess gas to escape during baking, preventing ragged splitting on top of the loaves.
  27. Brush tops of loaves with 1 tablespoon melted butter.
  28. Sprinkle remaining cornmeal over the tops of the loaves.
  29. Bake 30 to 35 minutes or until bread sounds hollow when tapped with fingertip.
  30. Remove from pans. Cool on racks.

Comments

Makes 2 loaves.

This bread makes great toast with butter.

Categorized in

Recipe adapted from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).