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Corn bread

by Ada Parisi
5 min read

Now an alternative bread: corn bread. I found the recipe on one of the beautiful books of Slow Food, Bread and buns, and saw that I had all the ingredients I tried. The result was, in my opinion, very good: certainly not a very lightweight honeycomb bread, It has a dense crumb and compact, highly scented, and a hard crust and crunchy, really tasty. Is’ excellent with meats and cheeses and savory sauces with tomatoes. It also keeps well in the freezer. Is’ a rustic bread that I suggest you try….

Ingredients for 5 loaves from 400 grams each about:

  • 600 grams of corn flour cartoon type
  • 600 grams of bran of hard wheat
  • 700 milliliters of water
  • 20 grams of salt
  • 40 grams of yeast
  • 2 tablespoons chestnut honey
  • 6 Tablespoons extra virgin olive oil

Mix the two types of flour on a pastry Board, dissolve the yeast and honey in a little water and place in the center of the fountain of flour. Start kneading and then slowly add the water, always mix, salt and oil. Stir the mixture vigorously for at least 15 minutes, until it's hard and homogeneous. Keep in mind that the cornflour tends to stay a while’ grainy and so the dough will be elastic as that of a normal bread. Place the dough in a large bowl and cover it with a damp cloth, wrung: Let rise for about 3 hours.

Preheat oven to 230 degrees static. When the bread be leavened, make 5 loaves from approximately 400 grams and practicing on the surface of each loaf of small decorative engravings. Put the bread on a baking sheet lined with parchment paper and bake for 20 minutes at 230 degrees, then lower the oven to 200 degrees and continue cooking for another 45 minutes. It will form a golden crust, firm and compact, from unique taste of corn, While the crumb will be dense and compact. Is’ a heavy bread of course, Why did with corn, but it keeps well in the freezer and is great with dense and tasty sauces to accompany meats and cheeses.



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Nicola January 15, 2014 - 10:17

Ada Bonjour, I have taken note of your recipe.. I can tell you how my mother did it.!.. currently they do, but with different methods.. He was a main dish and we ate most days.. I'm talking about all those years ago., But today in the summer festivals that are done in my area, they still make this kind of bread, or “PIZZA” so named by us..
This Pizza was made only with cornmeal, salt and warm water.. was consumed warm, just after baked, with vegetables. from there she was nominated “Pizza and FUOJE” Cooking was done on the floor of the fireplace covered with some kind of pan called “LU COPP” This Pan was covered with a bundle of firewood and ignited.. at the end of fire was baked and eaten with vegetables.. from here “Pizza and FUOJE” Try a little this dish if understood in my area. Is’ Yummy.. !!!!!!!!!! You can also try some homemade restaurant !!

Sicilians creative in the kitchen January 15, 2014 - 12:52

Hi Nicola, Welcome back! I come often in your part and will ask certainly of this ' pizza ', that basically is not leavened as I understand, It is a little’ type the chickpea flour. We hope to see her again! Dear greetings, ADA

Dolly January 11, 2014 - 21:05

Try it with salami of Varzi!!!

Sicilians creative in the kitchen January 11, 2014 - 23:22

As you're right! Meats and cheeses marry well with this bread!!! Hello, ADA

Lara January 11, 2014 - 08:58

This sign, looks like one of the loaves that piaccionoa me

Sicilians creative in the kitchen January 11, 2014 - 11:49

Hello Lara, Thanks! I hope you like it! A warm greeting, ADA

Giuliana January 11, 2014 - 00:06

I have corn flour allacurcuma,going to use it for this bread

Sicilians creative in the kitchen January 11, 2014 - 11:51

Hello Juliana and welcome to my blog, I have never tried the cornflour with turmeric, but I suppose it's very fragrant: I think the bread is yummy, Let me know the next time I try and I try! ADA


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