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Cornmeal Peasant Bread

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 cups warm water about 110°F
  • 2 tsp active dry yeast
  • 2 tsp salt
  • 1 tbsp honey
  • 2 tbsp butter melted (for brushing)
  • 2 tbsp cornmeal for dusting bowls

Method
 

  1. In a large bowl, whisk together warm water, yeast, and honey. Let stand for 5 minutes until mixture is foamy.
  2. Add flour, 1 cup cornmeal, and salt to the yeast mixture. Stir with a wooden spoon until well combined and a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2 hours until doubled.
  3. Grease two 1-quart oven-safe bowls with butter and dust with the remaining cornmeal. Divide dough between the two bowls and let rise for 30 minutes.
  4. Preheat oven to 425°F. Brush the tops of the loaves generously with melted butter.
  5. Bake for 15 minutes at 425°F, then reduce temperature to 375°F and continue baking for 30 more minutes until tops are deep golden brown.
  6. Turn loaves out onto a cooling rack and let cool for at least 15 minutes before serving.