Yeasted Cheesy Corn Bread |
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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 30 |
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Adapted (and really simplified!) from Jeffrey Hamelman’s book Bread, this free-form loaf (with both cornmeal and corn flour - not to mention some wholesome 12-grain blend thrown in) is deliciously aromatic from the smoked paprika and flavourful from a generous helping of Parmesan cheese. Ingredients:
16 oz active sourdough starter |
4 oz cornmeal |
4 oz yellow cornflour (not cornstarch) |
5 oz 12-grain flour |
10 oz all-purpose flour |
1/2 tbsp kosher salt |
1 tsp smoked paprika |
1 tsp dried oregano |
1/2 tbsp instant yeast (optional if your starter is very strong) |
1 cup 2% milk |
1/2 cup warm water |
1/4 cup melted butter |
6 oz grated parmesan cheese |
Directions:
1. Combine the sourdough starter, cornmeal, cornflour, 12-grain flour, all-purpose flour, kosher salt, smoked paprika, basil, yeast, milk and water in a large bowl or stand mixer, stirring gently. Let stand 10 minutes.
2. Begin mixing on medium-low speed, for about 5 minutes, then add butter and knead in.
3. Continue kneading for 10 minutes.
4. Allow dough to rest 5 minutes, then knead 1-2 minutes further.
5. Cover bowl and allow to rest 45 minutes.
6. Deflate dough and knead briefly to re-distribute the gluten.
7. Shape into a smooth ball and place on a greased baking sheet.
8. Cover and allow to rise for 1 hour.
9. Preheat oven to 450F and place a pan of hot water on the bottom rack.
10. Slash the top of the loaf 1-2 times and place in the oven.
11. Bake 25 minutes, then remove the pan of water.
12. Bake a further 20 minutes.
13. Remove immediately from the sheet and cool completely on a wire rack before slicing.
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