Ingredients
- See Instructions
Instructions
For the Poolish (a pre-ferment that adds to the flavor and strength of the dough)
1 cup bread flour
1 cup water, room temperature
1½ teaspoons instant yeast
Mix all together, cover and let rise for 1 hour.
For The Dough
Add to Poolish:
4 cups bread flour
1½ cups cornmeal
1 cup water, room temperature
3 large eggs
3 tablespoons honey
2 tablespoons olive oil
6 ounces kernel corn, canned or fresh
1½ tablespoons salt
Instructions
Place all ingredients, except salt, into hand mixing bowl or stand mixer; mix for 5 minutes until it is a soft, moist but not sticky dough. Add salt and mix for 2–3 minutes more. Place in oiled bowl, cover and let rise 1½–2 hours, until doubled. Punch down. Divide into 2 equal pieces, place in loaf pans, cover with tea towel or cloth. Let double, about 1½ hours, or until full and fat. Brush top, gently, with beaten egg (optional; this just gives a nice shine and color).
Bake in 350° oven for 30–35 minutes, until golden brown and bottom of loaf thumps tightly when rapped. Let cool, if you can, and eat. Makes a wonderful sandwich!