Basque Corn Bread
Basque Corn Bread is an easy dinner. Made with 2 1/2 tsp. or 1 pkg. active dry yeast, 3 c. yellow cornmeal, 2 c. unbleached all-purpose flour and 1 tbsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In a large bowl, combine 2 cups lukewarm water, yeast and flour and stir 1 to 2 minutes.
Cover and let rise 1 hour.
In another large bowl, combine cornmeal, salt and 2 cups hot water; stir until water is completely absorbed.
Cover and let soften at room temperature 1 hour.
Stir down yeast mixture, then stir in cornmeal mixture and blend thoroughly.
(Dough will be liquid and batter-like.)
Cover and let rise 2 hours.
(Dough will be bubbly and will rise only slightly.)
Stir down dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full. Cover and let rise 2 hours.
(Dough will rise only slightly.)
Bake in preheated 425Β° oven for 50 to 60 minutes or until top is a pale golden brown.
Cool on racks.
Heat 5 minutes just before serving. Makes 2 loaves.
May be frozen up to 3 months.
π· Perfect Pairings
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