A delightful recipe for rustic Italian-style bread loaves, perfect for any occasion.
Activate the yeast by mixing it with warm water and sugar in a measuring cup. Let it sit until foamy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Combine the flour, cornmeal, salt, and olive oil in a mixing bowl.
Mix thoroughly to evenly distribute the ingredients.
Add the yeast mixture to the bowl and knead until the dough is smooth and elastic.
Knead on a floured surface if the dough is too sticky.
Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
Place the bowl in a warm area to speed up rising.
Punch down the dough, let it rest, then shape into two loaves.
Resting the dough makes it easier to shape.
Place the loaves on a cornmeal-dusted baking sheet, cover, and let rise again.
Ensure the loaves are evenly spaced on the sheet.
Bake the loaves in a preheated oven at 400°F until golden brown.
For a shiny crust, brush the loaves with water before baking.
Cool the loaves on a wire rack before slicing and serving.
Cooling prevents the bread from becoming gummy when sliced.
