Traditional Black Sea corn bread, standing out for the deep yellow color and mildly sweet aroma of cornmeal. A beloved accompaniment to anchovy dishes and cheese on regional tables, this bread is loved for its crispy crust and moist interior.
Soak half of the cornmeal with a cup of boiling water, mix, and let it sit until it cools down. This step keeps the bread moist.
Add sugar and yeast to the remaining lukewarm water and let it sit. Combine the soaked cornmeal, the remaining cornmeal, flour, vegetable oil, salt, and the yeast mixture to get a soft dough.
Transfer the dough into a greased pan, cover it, and let it rise in a warm place for half an hour.
Bake in an oven preheated to 200°C until the top is golden and crisp. Remove from the oven, let it rest a bit, then slice.
Important: Since corn flour is gluten-free, some wheat flour is added for binding, so it contains gluten. Letting the bread rest a little after coming out of the oven makes it easier to slice. It tends to go stale, so it's tastiest eaten fresh.
Scalding the cornmeal briefly with boiling water makes the dough moister and softer. There's no need for heavy kneading; once the ingredients come together, it's ready to go into the pan.
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