I wanted to find another bread to make to go with some soup, and found a recipe for a corn bread in Wenche Frolichs Brod, my go-to recipe book.
I love corn, and all sorts of corn breads. American ones are great (I have yet to try and make that, sugar or no sugar?) but corn is used in a number of different types of bread. Our baker in Copenhagen had a basic white bread with some added corn flour, it had a great sweet taste.
This bread is a little more hearty, and has quite a bit of corn in it. It doesn’t require a lot of kneading and is simple to do.
- 225 g corn meal (8 oz)
- 1 1/2 tsp salt
- 250 ml boiling water (1 cup)
- 1 tbsp olive oil + extra
- 2 1/2 tsp instant dried yeast (15 g yeast cake)
- 1 tsp sugar
- 50 ml warm water (scant 1/4 cup)
- 250-300g all purpose flour (9-10.5 oz)
1. Mix half the corn meal with the salt and pour over the boiling water. Mix well, add the olive oil and let stand until lukewarm.
2. Mix the yeast with the warm water and add the sugar. Let stand until doubled in volume.
3. Combine the yeast mixture with the corn/water mix and add the rest of the corn meal while stirring. Add about half the all purpose flour like that as well.
4. Let the dough rise until doubled, about 30 min.
5. Turn the dough out on your work surface and knead well, adding as much all purpose flour as needed to make it come together and not be sticky.
6. Form a round bread and let it rest under a tea towel for 30 min. Preheat the oven to 350 F/175 C.
7. Score the bread with a sharp knife in a diamond pattern and brush with olive oil. Bake for 40 min, or until the bread sounds hollow when tapped.
It turned out a little heavier than I expected, maybe next time I will leave it to rise longer, or use a higher percentage of wheat flour to make it lighter. It might also be a good idea to use bread flour instead of regular all purpose flour. It tasted great though, and went well with the cauliflower soup my husband had made.