Basque Cornbread (Pain De Maïs)
- Ready In:
- 4hrs 45mins
- Ingredients:
- 9
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 1⁄4 cup honey
- 3 cups water (warm 100-115 F, too hot will kill the yeast)
- 4 1⁄2 teaspoons active dry yeast (1/2 oz)
- 4 1⁄2 - 5 cups bread flour
- 3 cups cornmeal (plus extra cornmeal to dust baking sheet) or 3 cups polenta (plus extra cornmeal to dust baking sheet)
- 1 tablespoon salt
- 1⁄4 cup olive oil (plus olive oil to coat bowl)
- 1 egg
- 2 tablespoons milk
directions
- In a large mixing bowl, whisk together honey, water, and yeast until smooth (1 minute); let stand in a warm spot until a thin layer of foam covers the surface (5-10 minutes).
- Add 1 cup of the bread flour and the cornmeal and salt; mix well.
- Cover bowl, and let dough rise for 1 1/2 hours.
- Stir in oil and 3 cups flour, scraping and folding until the dough comes away from sides of bowl and gathers into a single mass.
- Turn out onto a lightly floured surface and knead until smooth and elastic (10 minutes), adding flour as needed to keep dough from sticking.
- Lightly oil a large bowl, turning to coat all sides; transfer dough to bowl.
- Cover and let rise for 1 hour.
- Preheat the oven to 350°F.
- Punch dough down, cover, and let rise for 35 minutes.
- Lightly grease a baking sheet and dust with cornmeal if making rounds or grease 2 (9-inch) loaf pans if making loaves.
- Cut dough in half and shape each half into either a round or a loaf.
- Let dough rest, covered loosely with a towel, for 20 minutes.
- Beat eggs with milk to use as a glaze; brush dough with egg mixture.
- Bake until bread is browned and sounds hollow when tapped on the bottom (50 minutes).
- Remove from pan and cool on rack.
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RECIPE SUBMITTED BY
littleturtle
United States