Some hand-shaping required. This very corny, sweet-smelling 2-pound round loaf is crusty and golden on the outside, and owing to the corn grits, slightly crunchy-chewy on the inside. It is in the style of artisan loaves, but takes none of the special skill. It is great served with a pot of chili, hearty soup, or stew. It is best when very fresh, as the crunch gradually diminishes in time. Yield: 1 large loaf, 12 to 14 portions or slices 1/3 cup corn grits (or substitute very coarse uncooked polenta) 1/3 cup boiling water 2¾ cups (13.75 ounces) unbleached white bread flour, plus more as needed 1 cup cornmeal, preferably yellow, plus about 6 tablespoons for dusting the dough and pie plate 2 tablespoons granulated sugar Scant 1¾ teaspoons table salt ¾ teaspoon instant, fast-rising, or bread machine yeast 1 2/3 cups ice water, plus more if needed 1½ tablespoons corn oil or other flavorless vegetable oil, plus more for brushing dough top and pie plate ¼ to ½ teaspoon coarse salt for garnish First Rise In a medium bowl, stir together the corn grits and boiling water until lump-free.
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