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Crunchy Cornmeal & Semolina Bread

Author:

You want toast to be crisp and crunchy, right? Well, the cornmeal and semolina (as well as the sesame seeds) add delightful crunch to this bright golden loaf. Just slightly sweet and nutty, it's an ideal candidate for peanut butter and jam.

At a glance

Prep
Bake
Total
Yield
one 8 1/2" x 4 1/2" loaf
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Combine all of the ingredients — by hand, mixer, or bread machine — kneading to form a soft, supple dough.
  2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
  3. Transfer the dough to a lightly greased work surface, and form it into a loaf.
  4. Place the loaf in a lightly greased 8 1/2" x 4 1/2" bread pan.
  5. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan.
  6. While the bread is rising, preheat the oven to 375°F.
  7. Bake the bread for 30 to 35 minutes, or until it's golden brown and its internal temperature is about 190°F.
  8. Remove the bread from the oven, and turn it out onto a wire rack to cool completely.
  9. Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 1/2" slice, 50g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 136 cal
  • Calories from Fat
  • Total Fat 4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 202mg
  • Total Carbohydrate 19g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.