‘No Name Bread’ – – A dense, round loaf made with flour & cornmeal. Perfect with chili, soups or stews!

• For 'How to Photos', I've included a link at the end of this post.

• Because 'No Name Bread' is hearty and dense, it holds up to being dunked in soups, chili or stews etc.

• This bread is so easy – there’s very little ‘hands on time’!

I’ll let you in a secret. This loaf of bread is NOT the bread I intended to make. I won’t go into a lot of detail about The Problem. I’ll just mention that ‘all flours are not made equal’, meaning Canadian flour is slightly different than flour used in the States. Due to that difference, the dough ended up being sticky and soft. But the yeast worked it’s magic and that’s the most important thing!!

I thought of adding a bit more flour to the dough but was out of flour. (Thank you flour moths…) But I did have cornmeal – and the rest of the story will go down in history as How ‘No Name Bread’ Came to Be!

• Remember to start the dough the afternoon or night before!!

INGREDIENTS

3 cups unbleached all purpose flour

1 3/4 tsp. salt

1/2 tsp. instant OR rapid rise yeast ++ Bread machine yeast IS rapid rise yeast

1 1/2 cups lukewarm water ++ Run your hands under the water to check. If the water feels slightly warmer than your hand – it’s perfect!

1/2 tsp. Italian seasoning ++ Optional

1/3 tsp. garlic salt with herbs “

2 Tbs. pine (pinola) nuts “

olive oil – – to drizzle on loaf before baking

1/4 tsp. Italian seasonings – – to sprinkle on loaf before baking

• parchment paper

METHOD

Oven at 450 (F) Bake on a parchment paper-lined cookies sheet for 25 mins.

In a large bowl, whisk together 3 cups flour, 1 3/4 tsp. salt and 1/2 tsp. instant (rapid rise) yeast. Mix in 1 1/2 cups lukewarm water. Cover bowl with plastic wrap and allow to sit for 12 – 18 hours. (You can peek it at… I know I did!)

About an hour before you plan to serve the bread, turn out dough… which will be VERY sticky… on to a heavily floured work surface. Roll dough around a bit so it picks up some of the flour. Add 1 cup cornmeal. Work the dough with your hands until cornmeal is throughly mixed in. Add 1/2 tsp. Italian seasonings and 2 Tbs. pine nuts and work into dough.

Knead dough for about 5 minutes. Scrape dough onto the middle of a parchment paper-lined cookie sheet. Form into a 7 1/2″ circle. Cover dough with the same large bowl, turned upside down, and allow to rest for 30 minutes. Drizzle dough with olive oil and sprinkle with 1/4 tsp. Italian seasonings.

Bake in a preheated 450 (F) oven for 25 minutes. ++ Loaf will look more ‘golden’ than brown. I recommend letting the loaf of ‘No Name Bread’ sit for 5 – 10 minutes…. if you can wait that long!!

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bon appetit