Good as bread. Outstanding as toast.
Think of the finest toast you'll ever have. If all you've had is whole wheat and whole grain trust me when I say you haven't.
Because quite simply, nothing comes close to the 'full bodied' crunchy, crusty, each crumb singing to you kind of toast that this loaf yields.
I wonder if one can use that term, full-bodied to describe anything other than wine. I hope so.
This bread made with nutritious blue cornmeal (but feel free to use yellow cornmeal) semolina and the nutty flavor of sesame seeds, comes together in perfect harmony to give you one gorgeous, golden loaf.
Perfect for work week lunch sandwiches and even more delightful for PB&J, you'll never buy another loaf of that commercial, preservative laden trove again. Why would you? When 10 minutes of active working time and a whole lot of sitting around reading or catching up with your favorite shows yield such a magnificent treat from the oven.
Anyone who has baked a loaf of bread knows, that few things give us a greater sense of accomplishment and that all-is-right-with-the-world feeling than watching a loaf of bread - rise, peak and then bake to a glistening golden brown.
Not to mention, the therapeutic properties in punching and kneading that dough ball . Better still, call some friends over and make a party of it!
Gather the ingredients - 3/4 cup blue or yellow cornmeal, 1 cup semolina flour, 2 cups Unbleached All-Purpose Flour, 1/4 tbs salt, 2 tbs dark brown sugar, 2 tbs softened butter, 1/4 cup white sesame seeds
To proof the yeast - 1 tbs active dry yeast, 1/2 tbs white sugar & 1 - 1/4 cup water
- Proof the yeast - Heat the water in a microwave safe dish or pyrex measuring cup for 30 seconds. Add white sugar and the yeast. Stir to combine. Set aside for 10 minutes. It should froth and swell. If the yeast has not done so then discard as the yeast is basically inert and repeat the process with a new batch of yeast.
- Combine all the ingredients including the proofed yeast in an electric stand mixer attached with a dough hook.
- On a medium low setting 2-3, knead for 5 to 8 minutes till a dough ball is formed which is satiny and smooth.
- Using a few drops of vegetable oil, grease a mixing bowl or stainless steel pot and transfer the dough to the bowl. Se aside in a cool place and allow the dough to rise till it has doubled in volume.
- Cold weather tip - If the weather is cold, it will take very long for the dough to rise. In this case, preheat the oven to the lowest temperature (200 deg f) for 1 minute. Turn off the oven. Place the bowl with the dough in the slightly warm oven. The dough should rise in an hour.
- Transfer the dough to a work surface or large chopping board. Lightly flatten to form a rectangle, placing the shiny surface down. With the shorter side facing you, roll tight as your would a swiss roll to form a loaf.
- Place the loaf in a lightly greased or non-stick 9 x 5-inch loaf pan. Let the bread rise for about an 1 hour or until it’s just crowned over the edge of the pan. Use the cool weather tip if needed.
- Preheat the oven to 375 deg F
- Bake the bread in a preheated 375°F oven for 30 to 35 minutes, or until it’s golden brown and its internal temperature is about 190°F.
- Remove the bread from the oven, and turn it out onto a wire rack to cool completely.
This loaf sets the standard for both excellent toasted and crunchy breads. Even if you choose to knead the dough by hand, you'll be enjoy working with a a soft dough with a silky, pillowy texture, contrasted with the grainy, coarse cornmeal.
One bite and you'll have your moment of zen. What emerges from the oven is far greater than the sum of its parts. Perefect texture. Perfect flavor.
Recipe for
Crunchy Blue Corn, Semolina & Sesame Sandwich Loaf
Adapted from King Arthur flour recipe card
~
Preparation time - 15 minutes
In active Dough Rising time - 2 hours
Baking time - 30 minutes
Make 1 qty 9" x 5" loaf
Shopping list
3/4 cup blue or yellow cornmeal
1 cup semolina flour
2 cups Unbleached All-Purpose Flour
1/4 tbs salt
2 tbs dark brown sugar
2 tbs softened butter
1/4 cup white sesame seeds
~
1 tbs active dry yeast
1/2 tbs white sugar
1 - 1/4 cup water
Method :
Proof the yeast - Heat the water in a microwave safe dish or pyrex measuring cup for 30 seconds. Add white sugar and the yeast. Stir to combine. Set aside for 10 minutes. It should froth and swell. If the yeast has not done so then discard as the yeast is basically inert and repeat the process with a new batch of yeast.
Combine all the ingredients including the proofed yeast in an electric stand mixer attached with a dough hook. On a medium low setting 2-3, knead for 5 to 8 minutes till a dough ball is formed which is satiny and smooth.
Using a few drops of vegetable oil, grease a mixing bowl or stainless steel pot and transfer the dough to the bowl. Se aside in a cool place and allow the dough to rise till it has doubled in volume.
Cold weather tip - If the weather is cold, it will take very long for the dough to rise. In this case, preheat the oven to the lowest temperature (200 deg f) for 1 minute. Turn off the oven. Place the bowl with the dough in the slightly warm oven. The dough should rise in an hour.
Transfer the dough to a work surface or large chopping board. Lightly flatten to form a rectangle, placing the shiny surface down. With the shorter side facing you, roll tight as your would a swiss roll to form a loaf.
Place the loaf in a lightly greased or non-stick 9 x 5-inch loaf pan. Let the bread rise for about an 1 hour or until it’s just crowned over the edge of the pan. Use the cool weather tip if needed.
Preheat the oven to 375 deg F
Bake the bread in a preheated 375°F oven for 30 to 35 minutes, or until it’s golden brown and its internal temperature is about 190°F.
Remove the bread from the oven, and turn it out onto a wire rack to cool completely.
Delicious served warm slathered with butter and jam! And gives you one heck of a crunchy toast too.
