• 6servings
  • 175minutes
  • 420calories

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Ingredients Jump to Instructions ↓

  1. 1 (1/4 ounce) package active dry yeast

  2. 1 teaspoon sugar

  3. 1 1/4 cups water , warm

  4. 3/4 cup milk , warm

  5. 1 teaspoon salt

  6. 1 tablespoon olive oil

  7. 2 cups yellow cornmeal

  8. 3 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.

  2. In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.

  3. Add the yeast mixture to the cornmeal, stirring until combined.

  4. Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed.

  5. Turn the dough out onto a floured surface and knead 5 minutes.

  6. Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.

  7. Punch dough down, knead for 5 minutes.

  8. Grease a 9-inch round pie pan.

  9. Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour).

  10. Preheat the oven to 350°F.

  11. Bake for 40 minutes or until it sounds hollow when tapped.

  12. Cool on a rack.


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