Chef John's Rustic Italian Corn Bread

I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 103 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 (.25 ounce) package active dry yeast
• ½ cup cornmeal
• 1 cup warm water
• ½ cup bread flour
• ⅛ teaspoon white sugar
• 2 ½ tablespoons olive oil
• 1 tablespoon cornmeal, or as needed
• 2 cups bread flour, or as needed

Recipe Instructions

Step 1

Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.

Step 2

Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.

Step 3

Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.

Step 4

Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.

Step 5

Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.

Step 6

Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.

Step 7

Cut a 1/2-inch deep slash down the center of the loaf.

Step 8

Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.