Summary

Ingredients

• 1 ½ cup wheat flour, (type 550), approx. 350 g
• 0.5 ½ cube yeast, fresh
• 2 teaspoons sugar
• 1 cup corn flour, approx. 220 g
• 2 teaspoons salt
• some wheat flour, for the processing steps
• 2 tablespoons oil, neutral, for the shape

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Instructions

1. For the pre-dough, put wheat flour in a bowl and form a hollow. Half-fill a glass with lukewarm water, dissolve the yeast and sugar in it and pour it carefully into the well. Cover with flour and let rise for 10-15 minutes.
2. Then add cornmeal and salt and knead, adding just enough water to form a nice lump of dough. Usually this is around 300 ml of water.
3. Cover lumps of dough and let rise for about 1 hour. Then knead the dough vigorously for a few minutes on a floured work surface.
4. Place a bowl of water in the oven and preheat it to 200 ° C.
5. Press the dough into a loaf pan brushed with oil (approx. 1.2 l capacity) and let rise again for approx. 30 minutes until it has reached the top edge of the loaf pan. Wet the surface of the dough with a little water and dust with a little flour.
6. Bake in the preheated oven for about 25 minutes. To start with, pour half a glass of water into the oven (shoot) and close the door immediately to create a nice steam atmosphere.
7. Take the loaf out of the mold, use the tapping test to check whether it is still cooked (should sound dull) and let it cool down or bake a little longer.
8. We have this cornbread with Thanksgiving turkey, among other things.