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We Bake Gourmet: Crusty Cornstalk Rolls

My apologies for posting this weeks bread challenge late. I'm sure you will understand that Certain Someone came home for an all to short week, and I was doing what I love best, spoiling him. I actually baked this bread for Sunday dinner to go along with the Veal roast. What appealed to me about this recipe was the gorgeous rustic appeal. Unfortunately my artistic skills didn't take hold and craft better looking stalks, but I was satisfied with taste. I must admit the addition of corn meal at first out me off this recipe, but one taste of this while warm with butter is just pure country goodness.Steam creates a crust similar to a baguette. All in all this was pretty simple to put together. I can see this in a heart shape for Valentines if anyone is eating in.

Crusty Cornstalks Rolls adapted by Coco Cooks from Gourmet February 2009

1 1/2 tsp active dry yeast

1 1/4 cups warm water

1 tsp of sugar

2 1/2 cups all purpose flour and additional for kneading

1 1/2 tsp salt

1/2 cup plus 2 Tbsp yellow cornmeal

a spray bottle of water

Stir yeast, 1/4 of the water, and sugar in a large bowl. Set aside and let foam. If the mixture doesn't foam after 5 minutes , start again.

Mix flour, salt, 1/2 cup of the cornmeal and remaining cup of the water. with a wooden spoon or hands until soft dough forms.

Turn out dough on lightly floured surface. Knead until dough is elastic and smooth for 6-8 minutes.

Place ball of dough in oiled bowl. Cover and seal with plastic wrap and kitchen towel.Let rise in a draft free setting until double in size. 1-1 1/2 hours.

Punch down dough and without kneading fold like a letter into thirds.Roll the dough now into a 12 inch log.

Flour lightly as you need to preventing sticking.

Sprinkle a baking sheet covered with parchment or baking stone with the remaining 2 Tbsp of cornmeal. Place dough diagonally across. With cooking shears cut 3 inch long diagonal cuts alternating sides. Make sure you have a center stalk. Pull and stretch dough to create separate rolls but connected to stalk.

Cover with a clean kitchen towel( not terry) and let rise , draft free for 1 1/2 hours until double.

Preheat oven to 425F with rack in center.

Spray rolls with water bottle, place in oven and spray 3 more times in the first 5 minutes.. This helps form the crust. Bake until golden for 20 min. Let cool on rack for at least 20 minutes. Serve. The rolls can keep 1 month in freezer wrapped. Best eaten on day made.

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Proud Italian Cook said...

I think your stalks turned out perfect! Hope you and CS have a wonderful V-Day. Hey, did you get a glimpes of the Pres??

Rosa's Yummy Yums said...

What beautiful bread! It looks mighty good!

Happy Valentine's Day and cheers,


Nina Timm said...

I like the addition of improves the taste of the bread and leaves you with a beautiful rustic loaf!!!

Jen of A2eatwrite said...

These look lovely - this was the other recipe I really wanted to try from that issue. I may well make these for our dinner tonight. Tonight is the "family" Valentine's Day dinner.

Dee said...

Your stalks look lovely Courtney. I've just dusted off my bread baking books because we've been buying too much bread.

Hope you and CS had a great Valentine's!

I love the header. How have I just noticed it??

Blog Princess G said...

Ohhhh this is wonderful. I was told by a baker friend that a white bread is the real test of a bread maker and it looks like you nailed this one. I'm salivating!!!

Lori Lynn said...

They sound heavenly, soft inside crusty outside, I didn't know that shape was called corn stalks. Where have I been?
P.S. Hope you had a great Valentine's Day.

Hendersonville Epicurean said...

Looks beautiful to me! What's better than rustic bread??

linda said...

Of course you spoiled CS on his short week in town.
The bread looks just lovely and delicious!

~~louise~~ said...

I've been staying away in order to give you and Certain Someone a little privacy however, I can take no more!

Can I move down the street from you? I promise I won't come begging. Who am I kidding. I'm "begging" now...

Peter M said...

Looking good C-town...I'd break this bread while still warm and smear butter and savour them.

Record the CBS would be great if you uploaded it to your blog for all to enjoy.

Jeanne said...

Wow - what a fab and unusual shape! Too beautiful, Courtney :)

Deborah said...

I think this looks amazing!!

Anonymous said...

Mmmm, they look great!

Maggie said...

I love the idea of a small amount of cornmeal in a yeast baguette. I think you did a beautiful job!

Kevin said...

Those cornstalk rolls look good. I like the pattern.

kellypea said...

Very, very nice, Courtney. This is the one I've chosen to be last. The whole spraying thing always fascinates me and I love the shape of this.