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Cornmeal Peasant Bread

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Proofing, Rising, and Cooling Time 2 hours 50 minutes
Total Time 3 hours 50 minutes
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. Whisk water, yeast, and honey in a large bowl; stand 5 minutes until foamy.
  2. Stir in flour, 1 cup cornmeal, and salt with wooden spoon until combined into sticky dough. Cover with plastic wrap; rise at room temperature 2 hours until doubled.
  3. Butter two 1-quart oven-safe bowls; dust with remaining cornmeal. Divide dough between bowls; rise 30 minutes.
  4. Preheat oven to 425°F; brush tops generously with melted butter.
  5. Bake 15 minutes at 425°F; reduce to 375°F and bake another 30 minutes until tops are deep golden brown.
  6. Turn onto cooling rack; cool at least 15 minutes before serving.