8 Serves
196 Mins
4 g
31 g
2 g
In a large mixing bowl, combine the cornmeal, flour, salt, and yeast. Gradually add warm water while mixing to form a shaggy dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
92 µg / 400 µgCalcium
151 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
139 mg / 4,700 mgSodium
455 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 to 120 minutes until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet to proof for an additional 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
Warm water
Salt
Cornmeal
Olive Oil
Baking Powder
Vitamin A
94 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
92 µg / 400 µgCalcium
151 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
139 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4
g57
g45
g
American
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g