Sourdough Semolina Cornbread Recipe
Bread Machine Recipe - Standup Mixer Recipe - Sourdough Bread Recipe

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This bread recipe is very similar to my recipe for Sourdough Semolina Bread.

This cornbread recipe came about because I didn't have any regular cornmeal to make cornbread for a chili feed we had in our winery. Since I keep semolina flour in my pantry, I went to work with my creative mind. The result is this delightful Sourdough Semolina Cornbread.

Sourdough Semolina Cornbread

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, and Sourdough Starter - How to make a Sourdough Starter.

More great Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipe for all your bread making.

Active Sour Dough StarterShop What's Cooking America - Easy on-line shopping for all your bread baking needs such as bread pans, bakers bread razor, wire cooling racks, Super-Fast Thermapen Thermometer, plastic bowl scrapers, silicone baking mats, plastic bread bags, dough rising bucket, and Packaged Sourdough Starter Mixes.

Sourdough Semolina Cornbread Recipe:

Recipe Type: Sourdough Bread
Yields: 2 large loaves
Prep time: 15 min
Rise time: 1 to 3 hours
Cook time: 45 minutes
Total time: 4 hour


2 cups sourdough starter, room temperature*
1 cup lukewarm water (110 degrees F.)
3 teaspoons salt
4 tablespoons olive oil
4 tablespoons granulated sugar
1 tablespoon vital gluten (optional)**
2 cups semolina flour
2 cups bread flour or unbleached all-purpose flour***
2 teaspoon instant active dry yeast
2 to 3 teaspoons coarse sea salt or kosher salt (optional)

Active Sour Dough Starter* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.

** Also called gluten flour, instant gluten flour, pure gluten flour, and vital wheat gluten depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

*** The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).


Bread Machines: Add sourdough starter, water, olive oil, sugar, bread flour, salt, and yeast in the bread pan of the bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly-oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.

Stand Mixers: In a large bowl or in the bowl of a 5-quart stand mixer, combine sourdough starter, water, olive oil, sugar, bread flour, salt, and yeast. Using dough hook, mix everything together into a uniform dough. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

After resting, knead dough on a lightly floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise).

Place the dough in a lightly oiled large bowl. Place a damp towel over the bowl and then cover with plastic wrap (the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).

Oven Bread Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

Cool or Refrigerator Bread Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished


After dough has risen, remove from bowl, and place on a lightly floured board. Knead in flour to feed it one more time before baking. Shape dough into a loaf shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the Silicone Baking Mats instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.

After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water. Sprinkle with coarse salt.

Do not preheat oven - place bread in your oven; turn oven to 350 degrees F. Bake for 30 to 45 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

Makes 2 large loaves.



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