This dough is robust and versatile and also mass excellent sandwich bread.
- Servings: 20
Source: Martha Stewart Living, November 1999
- 1 1/4 cups milk
- 4 teaspoons salt
- 1/2 cup yellow cornmeal, plus more for sprinkling
- 1 package active dry yeast
- 1/4 cup warm water, 100 degrees to 110 degrees
- 2 tablespoons dark-brown sugar
- 3 large eggs, lightly beaten
- 3 1/2 to 4 1/2 cups all-purpose flour, plus more for dusting
- Olive oil, for bowl and plastic wrap
Place milk and salt in a large saucepan over medium heat, and bring to a simmer. Gradually whisk in cornmeal. Cook the mixture, stirring, until cornmeal is thickened, about 2 minutes. Remove from heat, and set aside to cool.
In the detached bowl of an electric mixer, whisk together yeast, water, and brown sugar. Set aside until mixture is foamy, about 10 minutes.
Attach bowl to mixer fitted with the dough-hook attachment. With the mixer on low speed, add cooled cornmeal mixture and 2 beaten eggs. Slowly add enough flour to form a soft dough. Knead on medium-low speed until dough springs back when pressed with a finger, about 5 minutes. Brush a large mixing bowl with olive oil. Place dough in bowl; cover bowl with oiled plastic wrap. Set aside until doubled in size, about 3 hours.
Sprinkle two 13-by-18-inch baking sheets with cornmeal. Turn dough out onto a floured work surface. Divide dough into 3-ounce portions. Roll each portion of dough into a ball. Place balls of dough 1 1/2 inches apart on prepared baking sheets. Cover with oiled plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, about 30 minutes.
Heat oven to 375 degrees. Brush the top of each roll with the remaining beaten egg and sprinkle with cornmeal. Using a sharp knife, cut two parallel slits in the top of each roll. Bake rolls until they are golden, about 20 minutes. Transfer to a wire rack to cool for at least 5 minutes before serving.