Midwestern American Česnica

Ingredients

In the Midwestern American adaptation of Česnica, cornmeal is added to the traditional recipe to give the bread a distinct Midwestern flavor. Additionally, the bread is shaped into a round loaf instead of the traditional flat shape. The use of all-purpose flour instead of the original Serbian flour also contributes to the slightly different texture of the bread. We alse have the original recipe for Česnica, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (12g) sugar 1 tablespoon (12g) sugar
• 1 1/4 cups (295ml) warm water 1 1/4 cups (295ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornmeal, yeast, salt, and sugar.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients, mixing well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   Punch down the risen dough and shape it into a round loaf.
7. 7.
   Place the loaf on a greased baking sheet and make a cross-shaped incision on top.
8. 8.
   Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 30-35 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the bread.
• Active dry yeast — Activate the yeast by dissolving it in warm water with a pinch of sugar before adding it to the dry ingredients.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of honey or maple syrup to the dough.
• Serve the bread warm with butter or honey for a delicious treat.
• If you prefer a crustier bread, brush the loaf with water before baking.

Serving advice

Midwestern American Česnica is best served warm. Slice it and serve it as a side dish with soups, stews, or roasted meats. It can also be enjoyed on its own as a snack or breakfast bread.

Presentation advice

To enhance the presentation of Midwestern American Česnica, you can sprinkle some cornmeal on top of the loaf before baking. This will add a rustic touch and give the bread an appealing appearance.