- Date: Friday, October 23, 2009 -- 11pm
- Location: Bloomington, IN
- Kitchen: My Apartment
- Dining Companion: Matty
- Recipe Rating: A-
I was in the mood for some homemade bread the other day, and I made this recipe to satisfy that craving! I started by proofing some yeast in warm water with sugar. Then I added more water, melted butter, salt, white cornmeal, and flour. I kneaded the mixture on a floured surface until smooth and elastic. Then I let it rise an hour and a half. I shaped the dough into 2 balls, put each of them in a buttered pie plate dusted with cornmeal, and let them rise again. Then I brushed the loaves with milk, cut an X in the top of each of them and baked them until golden brown. This bread was very tasty. It was a simple bread recipe but the white cornmeal elevated it to something special. The cornmeal both contributed nicely to the texture of the bread and gave it a subtle, but lovely, flavor. It was tender but crusty, and held up nicely for sandwiches. This would be the perfect bread to accompany a hearty winter stew.
The recipe is here.
There has been a lot of excitement as of late here at The Gourmet Project! Today a picture of one of my cakes was featured in a photo gallery on the CNN website! If it's still up, you can see it here. It's the third picture in the gallery (the one with the mango ribbons!).
Also exciting: recently I arrived home one day to find at my doorstep a copy of Gourmet Today, signed by Ruth Reichl herself! Gourmet Today is a sequel of sorts to The Gourmet Cookbook. The idea is that this new book responds more to the latest trends in food: quicker recipes, more vegetarian items, healthy options, sustainable ingredients, etc... No, I don't plan on trying to cook every recipe in that book too (although my husband really wants me to!), but I will certainly cook from it. I am very attached to The Gourmet Cookbook now that I am 1038 recipes into it, and I am optimistic that Gourmet Today will also be wonderful!