I was speaking amongst my mother, Pauline, final week, together with she told me most a breadstuff she used to consume at her grandmother's house. She said it was basic Italian bread, but had some cornmeal inward it, together with was 1 of her favorites.She wanted to crusade together with brand a loaf to resurrect this solid unit of measurement heirloom, but she wasn't certainly of the recipe. She had tried 1 she flora online, but land the cornmeal to flour ratio was good, the texture was off, together with it was cooked inward a breadstuff machine, which nosotros were both fairly certainly Great Grandma C hadn’t used.
I beloved to play nutrient detective, thence I took her description together with went to work. Since she had done the difficult business office together with had a basic cornmeal ratio, the residual was merely applying it to a recipe for rustic, Italian bread. I believe this is pretty some what she remembers, together with fifty-fifty if it's a flake off, it was withal delicious.By the way, the name, Pane di Granoturco, is what popped upward when I did an online translation for "Italian cornbread." I'm pretty certainly at that topographic point is no such matter every bit "Pane di Granoturco" inward Italy, thence relieve those "this is NOT an Italian bread" comments. Enjoy!
Ingredients:
1 pkg yeast
1/8 tsp sugar
1/2 loving cup breadstuff flour
1 loving cup warm water
...then:
1 1/2 tsp salt
2 1/2 tbsp olive oil
1/2 loving cup cornmeal
1 1/2 to ii cups breadstuff flour, every bit needed
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