BECKY LUIGART-STAYNER
Yield
2 rounds, 16 wedges per round (serving size: 1 wedge)

We loved the round shape of this bread, but for a standard loaf shape, you can use 9-inch loaf pans.

How to Make It

Step 1

Combine first 3 ingredients in a medium saucepan, and place over medium heat until margarine melts. Cool slightly (to 120° to 130°). Combine 2 cups cornmeal and yeast in a large bowl, and add milk mixture, stirring well with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour and salt to cornmeal mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 15 minutes. Knead dough until smooth and elastic (about 8 minutes).

Step 2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 50 minutes or until doubled in size. Punch dough down; divide dough in half. Coat 2 (9-inch) pie plates or cake pans with cooking spray; dust each with 1 1/2 teaspoons cornmeal. Working with 1 portion at a time (cover remaining half to keep from drying), shape dough into a 7-inch round. Place round, seam side down, in prepared plate. Repeat procedure with remaining half of dough. Cover and let rise 20 minutes or until doubled in size.

Step 3

Preheat oven to 350°.

Step 4

Lightly score rounds in a spiral pattern using a sharp knife. Bake at 350° for 45 minutes or until rounds sound hollow when tapped. Remove from plates; cool on wire racks.

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