No Name Bread is delicious, but what makes it really special is how little ‘hands on’ time is needed. You mix flour, salt, water and instant yeast, then let the dough sit overnight. (Or a total of 12 – 18 hours.) About an hour before you plan to eat, add some cornmeal & some seasonings and knead dough for about 5 minutes. Cover dough and allow to rest for a half hour. Bake for a half hour and ‘et voila’ – a dense moist bread which holds up to being dunked in soup, chili or stew. ; o )
I’ll let you in a secret. This loaf of bread is NOT the bread I intended to make. I won’t go into a lot of detail about The Problem. I’ll just mention that ‘all flours are not made equal’, meaning Canadian flour is slightly different than flour used in the States. Due to that difference, the dough ended up being sticky and soft. But the yeast worked it’s magic and that’s the most important thing!!
I thought of adding a bit more flour to the dough but was out of flour. (Thank you flour moths…) But I did have cornmeal – and the rest of the story will go down in history as How ‘No Name Bread’ Came to Be!
INGREDIENTS ++ Remember to start the dough the afternoon or night before!!
- 3 cups unbleached all purpose flour
- 1 3/4 tsp. salt
- 1/2 tsp. instant OR rapid rise yeast ++ Bread machine yeast IS rapid rise yeast
- 1 1/2 cups lukewarm water ++ Run your hands under the water to check. If the water feels slightly warmer than your hand – it’s perfect!
- 1 cup cornmeal.
- 1/2 tsp. Italian seasoning
- 1/3 tsp. garlic salt with herbs
- 2 Tbs. pine (pignolia) nuts ++ optional
- parchment paper
- RIGHT BEFORE BAKING….
- olive oil
- 1/4 tsp. Italian seasonings
Oven at 450 (F) Bake on a parchment paper-lined cookies sheet for 25 mins.
In a large bowl, whisk together 3 cups flour, 1 3/4 tsp. salt and 1/2 tsp. instant (rapid rise) yeast. Mix in 1 1/2 cups lukewarm water. Cover bowl with plastic wrap and allow to sit for 12 – 18 hours. (You can peek it at… I know I did!)
About an hour before you plan to serve the bread, turn out dough… which will be VERY sticky… onto a heavily floured work surface. Roll dough around a bit so it picks up some of the flour. Add 1 cup cornmeal. Work the dough with your hands until cornmeal is thoroughly mixed in. Add 1/2 tsp. Italian seasonings, 1/3 tsp. garlic salt with herbs and 2 Tbs. pine nuts and work into dough.
Knead dough for about 5 minutes. Scrape dough onto the middle of a parchment paper-lined cookie sheet. Form into a 7 1/2″ circle. Cover dough with the same large bowl, turned upside down, and allow to rest for 30 minutes.
See, it’s bubbling again!
Drizzle dough with olive oil (you can be generous with the olive oil) and sprinkle with 1/4 tsp. Italian seasonings.
Bake in a preheated 450 (F) oven for 25 minutes. ++ Loaf will look more ‘golden’ than brown. I recommend letting the loaf of ‘No Name Bread’ sit for 5 – 10 minutes…. if you can wait that long!!
Follow this link for my recipe ‘Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder’
6 thoughts on “‘No Name Bread’ – – A dense, round loaf made with flour & cornmeal. Perfect with chili, soup or stew!”
(Somehow I deleted this comment from my dear friend Chgo John of ‘The Bartolini Kitchens’. But I was able to find it in my email…)
“This loaf looks so good, Cecile. That crumb is just about perfect! I don’t share your bravery when baking bread — or anything else, for that matter. I would have made a quick run to the store for more flour. I do have a couple recipes where the dough is allowed to mellow over night. Some say that the best pizza dough is allowed to sit for 24 hours before use. I’ve done it but not very often. I’m not that organized. :)”
Oh this looks so good!!! I am way less serious about baking bread, in general. There are the purists, especially those sourdough experts, and then there’s me – throwing everything I want into a bread dough and watch it coming out perfectly and different every time!!!
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I had fun with this bread! I got a kick out of just leaving it out and watching it ‘bubble’. I’m not one to give up on something so I figured out a solution, in spite of the lack of additonal flour! And, now, as you said – I ended up with a totally different bread than I intended! You must fun with your ‘experimenting’!! ; o )
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There are so many kinds/names for yeast … instant, dry active, bread machine. It’s confusing. 🙂
I like the fact that you can use 1/4 of the yeast normally used in bread recipes when you let it ferment overnight on the counter or for a day or more in the fridge like that. The yeast multiply, flavours develop and the result is amazing bread like this one. The addition of cornmeal as more than helping to keep the bottom from sticking to the pan is new though. Very colourful.
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