Spring has now arrived and we just don't talk about cooking polenta. And what are you doing with all the leftover cornmeal in the bag that risks rotting in the cupboard? A nice loaf of yellow bread, fragrant, with a strong and delicate flavor! A recipe that allows you to recover the corn flour you have at home and to appreciate all the fragrance of polenta without cooking it!
He is about to end up run over, his mother saves him
La spring has now arrived and cooking polenta just doesn't talk about it. And what are you doing with the whole XNUMX/XNUMX cup corn flour advanced in the bag that risks rotting in the cupboard? A nice yellow loaf of bread, fragrant, with a strong and delicate flavor!
A recipe that allows you to rrecover the cornmeal you have in the house and appreciate all the fragrance of polenta without cooking it!
Ingredients for a loaf:- 300 g of fine-grained cornmeal
- 300 g of re-milled durum wheat semolina
- 300 g of water
- brewer's yeast
- a tablespoon of chestnut honey (or malt)
- 10 g salt
- 50 g of extra virgin olive oil.
Sift the corn flour and semolina and arrange them in a heap on your work surface, dissolve the yeast in the (lukewarm) water and add the liquid to the flour, add the honey (or if you prefer the malt, ideal variant for vegans) and knead everything for a couple of minutes; then add the salt and oil.
Knead again until you have obtained a compact and homogeneous mixture.
Then grease a bowl with extra virgin olive oil and lay the dough on it, cover it with a damp cloth and let it rise for about 3 hours.
Once you have doubled the volume of the dough, preheat the oven to a temperature of 220 degrees, then take the dough and shape it to form a loaf, put it on a baking sheet lined with baking paper, make small incisions on the surface and bake.
Cook for 15-20 minutes at 220 degrees, then lower the temperature to 180 degrees and cook for another 40-45 minutes.
Once out of the oven, sprinkle the loaf with salt, let it cool on a wire rack, then cut into slices and put on the table!
Photos and texts: Verdiana Amorosi www.lacucinadiverdiana.com Read also the recipe for green bread Read also how to make sourdough and sourdough at home
