Total Time
2hrs 15mins
Prep 45 mins
Cook 1 hr 30 mins

From Father Dominic's Abbey. The cornmeal gives it a delicious cruch; though it makes a great round, I'm sure it could be used for amazing rolls, as well!

Ingredients Nutrition

Directions

  1. Add yeast to the warm water and let stand for 10 minutes.
  2. In a large measuring cup or medium-sized saucepan, heat milk and margarine to 135 degrees (about 1 1/2 minutes in the microwave or 4 minutes in a saucepan on medium heat). Pour this liquid into a large mixing bowl. Add sugar, salt, and minced onions. Cool to lukewarm. Add cornmeal, egg, Parmesan cheese, softened yeast, and mix well by hand or with a mixer.
  3. Add flours to make a soft dough. Turn onto a lightly floured surface and knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook. Put in greased bowl, turning to coat thoroughly. Cover with damp cloth and allow to rise in a warm, draft-free place until doubled, about 1 hour.
  4. Knead down dough. Turn onto a lightly floured surface. Divide dough in half and let rest for 10 minutes. Shape each piece into a long narrow loaf, about 14 inches long and 1 1/2 inches in diameter. Place on prepared sheet or in baguette pans and sprinkle with cornmeal. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 45 minutes.
  5. Preheat oven to 350 degrees F. Bake 25 to 30 minutes. Remove from pans and cool on racks.

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