This Sourdough Cornmeal Bread offers a perfect balance of tangy sourdough flavor and the warm, earthy notes of cornmeal. The bread features a crisp, golden-brown crust that gives way to a soft, slightly dense interior, making it ideal for soaking up soups or serving alongside hearty stews. The cornmeal adds a subtle sweetness and a lovely texture that distinguishes it from standard white breads. Perfect for weekend baking, this loaf brings a comforting, homemade presence to any dinner table. It pairs beautifully with butter, olive oil, or as the base for gourmet sandwiches. The fermentation process enhances digestibility and develops complex flavors, rewarding your patience with a truly artisanal result.
Sourdough Cornmeal Bread
Description
This Sourdough Cornmeal Bread offers a perfect balance of tangy sourdough flavor and the warm, earthy notes of cornmeal. The bread features a crisp, golden-brown crust that gives way to a soft, slightly dense interior, making it ideal for soaking up soups or serving alongside hearty stews. The cornmeal adds a subtle sweetness and a lovely texture that distinguishes it from standard white breads. Perfect for weekend baking, this loaf brings a comforting, homemade presence to any dinner table. It pairs beautifully with butter, olive oil, or as the base for gourmet sandwiches. The fermentation process enhances digestibility and develops complex flavors, rewarding your patience with a truly artisanal result.Ingredients
Directions
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In a large mixing bowl, combine the warm water, sourdough starter, sugar, and yeast. Let stand for 5-10 minutes until foamy.
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Stir in the melted butter and egg (if using) into the wet mixture.
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Add the bread flour, cornmeal, salt, and baking soda to the wet ingredients.
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Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
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Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet or into a greased loaf pan.
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Cover and let rise again for 45-60 minutes until puffy.
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Preheat oven to 375&# 194;°F (190ðC).
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Score the top of the loaf with a sharp knife or razor blade.
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Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Remove from oven and let cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 93.0kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 2.0g10%
- Cholesterol 223.8mg75%
- Sodium 74.4mg4%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.7g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months.
Variations: For a sweeter roll, increase the sugar to 1/4 cup and add 1 teaspoon of cinnamon.
Tip: Ensure your sourdough starter is active and bubbly before using. If the dough is too sticky, add flour one tablespoon at a time. If too dry, add water one tablespoon at a time.
Substitutions: You can substitute half of the bread flour with whole wheat flour for a denser, nuttier flavor.
