Some of my family lives down South. When I visit them I try to get my fill of corn bread. There is something about the gritty texture and sweet flavor combination that I really enjoy. I was surprised to find a first cousin to cornbread as part of an Italian meal.
Males 6 rolls, Cooking Time Two Hours
1-cup lukewarm water
2 packages of dry yeast
1 cup bread flour + flour for working
2 cups cornmeal or polenta
Pinch of salt
Olive oil for oiling a bowl
1. Place the yeast in warm water and let it sit for about 10 minutes.
2. Place the flour, cornmeal, sugar and salt in a bowl and make a well in the center of the flour.
3. Gradually pour the yeast water into the well and stir in with a fork.
4. Lightly flour the work surface and turn the dough onto it.
5. Knead the dough until smooth, about 10 minutes.
6. Place the dough into a large bowl that was lightly oiled, cover tightly with plastic wrap.
7. Let it sit until doubled in size, about one hour.
8. Preheat oven to 400-degreees.
9. Turn the dough onto a floured work surface and punch it down.
10. Divide into 6 equal portions and shape into balls.
11. Press each lightly with the palm of your hand.
12. Using the back of a knife "X" the top of each roll without cutting into them.
13. Flour a backing sheet and place the rolls onto it.
14. Bake for 40 minutes.
15. At this time you can sprinkle sugar on them or serve plane after they cool.
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