Crusty Cornstalk Rolls #WorldBreadDay

These Crusty Cornstalk Rolls, formed in the shape of a cornstalk, would make a lovely presentation for harvest time or any special occasion.

This festive loaf reminds me of an Epi, but is shaped like a cornstalk rather than a wheat stalk. Each roll, or “ear of corn” can be torn off the stalk and eaten as you would a roll.

I made this bread with freshly ground cornmeal from the beautiful Old Mill at the Berry College Campus in Rome, Georgia.

I was looking for ways to use the cornmeal in breads other than cornbread, and this provided the perfect opportunity.

These Crusty Cornstalk Rolls are my submission to the 5th Edition of World Bread Day.  World Bread Day is hosted by Zorra of http://kochtopf.twoday.net.

You might also enjoy my Buttermilk Cornbread at the Mill post which is made with the same cornmeal.

The rolls are best eaten the day they are made, but the whole baked stalk can be frozen (cool completely, then wrap well) for 1 month. Thaw, then reheat on a baking sheet in a 350 degrees oven until warmed through, 5 to 10 minutes.

Notes:

I only made one stalk as the directions instructed, but if I make these rolls again, I will probably cut the dough into two pieces and make two stalks rather than one.

There are two reasons I think this would help:  1) Making smaller loaves would look more like a stalk, and 2) the dough/loaf would be easier to handle.  This stalk is a little heavy in the middle and could break really easily.

With that said, this was a fun and not too complicated loaf to make and I enjoyed it.  It’s an ideal bread for harvest time.

Crusty Cornstalk Rolls

Makes: About 1 dozen rolls
Adapted from: Gourmet Magazine, February 2009 Issue

These rolls have the hearty exterior of a French baguette, plus a yeasty, slightly chewy interior.

Ingredients:

• 1 1/2 teaspoon active dry yeast (from 1/4-oz package)
• 1 1/4 cups warm water (105-115 degrees F), divided
• 1 teaspoon mild honey or sugar
• 2 1/2 cups all-purpose flour, plus more for kneading and dusting
• 1/2 cup plus 2 tablespoons stone-ground yellow cornmeal, divided
• 1 1/2 teaspoons salt

Directions:

Stir together yeast, 1/4 cup warm water, and honey in a large bowl and let stand until foamy, about 5 minutes.  (If mixture doesn’t foam, start over with new yeast.)

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.

Turn dough out 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. Put dough in an oiled large bowl and turn to coat.

Cover the bowl with plastic wrap and a kitchen towel (or plastic wrap) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead). Fold into thirds like a letter (dough will be soft), then gently roll into a 12-inch-long log with lightly floured hands.

Sprinkle a large baking sheet evenly with remaining 2 tablespoons 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 the stalk.

Cover with a kitchen towel (or plastic wrap).  Let it rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

Preheat oven to 425 degrees with rack in the middle and a baking stone if using. Spray rolls with water, then bake, spraying into oven 3 times in the 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.

 

Happy Baking!

Cathy

 

Check out Zorra’s site to view the roundup of breads submitted for World Bread Day.