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Prep Time: 35 Minutes Cook Time: 235 Minutes |
Ready In: 270 Minutes Servings: 1 |
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The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or ear of corn, is torn off the stalk by guests. But it's not just the presentation that makes these rolls worth the effortthey've got the hearty exterior of a French baguette, plus a yeasty, slightly chewy interior. Ingredients:
1 1/2 teaspoon active dry yeast (from a 1/4-ounce package) |
1 1/4 cups warm water (105115°f), divided |
1 teaspoon mild honey or sugar |
2 1/2 cups all-purpose flour plus more for kneading and dusting |
1 1/2 teaspoon salt |
1/2 cup plus 2 tablespoon stone-ground yellow cornmeal, divided |
Directions:
1. Stir together yeast, 1/4 cup warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesnt foam, start over with new yeast.)
2. Mix flour, salt, 1/2 cup cornmeal, and remaining cup warm water into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms.
3. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
4. Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
5. Punch down dough (do not knead) and fold into thirds like a letter (dough will be soft), then gently roll into a 12-inch-long log with lightly floured hands.
6. Sprinkle a large baking sheet evenly with remaining 2 tablespoon cornmeal and put dough diagonally in center. Alternating sides, make 3-inch-long diagonal cuts, about 1 1/2 inches apart, into sides of log using kitchen shears (ends of cuts should not touch; maintain a center stalk ). Gently pull apart cuts to stretch dough, forming rolls that are separate (about 1 1/2 inches apart) but connected to center stalk. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
7. Preheat oven to 425°F with rack in middle.
8. Spray rolls with water, then bake, spraying into oven 3 times in first 5 minutes of baking (to help form a crust), until golden, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.
9. Cooks' note: Rolls are best the day theyre made, but whole baked stalk can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.
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