(Yellow Bread)

Adapted from Fare il Pane, by Silvana Franconeri and Chiara Scudelotti, published in 1993 by Demetra s.r.l. in Bussolengo, Italy.

Pangiallo (also known as Pan di mais ["bread of corn"] in the Veneto), is a bread traditionally made in the Lombardy region of Italy. The proportions of cornmeal to other flour may vary according to taste.

Direct Method


 3 Tsp. Yeast - active dry or 1 1/5 cake yeast (20 g.)
1/4 Cup Water - warm (59 ml)
3 3/4 Cups Flour - unbleached all purpose 
1 1/2 Cups + 1 Tbl. Finely ground polenta or cornmeal (240 g.) [See Note]
2 1/2 Tsp. Salt (7.5 g)
1 3/4 Cups Water (414 ml)
Note:  Finely ground corn flour may be substituted for finely ground polenta or corn meal. Adjust water accordingly.


Place the flour (3 3/4 cup plus and 1 1/2 cups plus 1 tablespoon) on the work surface, and make a well. Add the salt to the center of the well. Gradually add the additional water (1 3/4 cups) to the ingredients in the well until the ingredients form a shaggy mass. Knead this mixture until a homogenous and elastic dough is formed.

Cover the dough with a warm cotton towel and allow it to rest until the dough has doubled in volume (approximately 1-1 1/2 hours).

Turn the risen dough onto a flour dusted work surface. Divide the dough into 2 equal portions, gently rounding each one. Allow them to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Cup your hands beneath the dough and gently fold sections of it toward the center as you roll it on the work surface until it is round. Turn the dough over, roll it on the work surface, and place it on the canvas or board. Repeat with the second portion of dough. Cover the dough with a cotton towel. Allow the dough to rise until it is nearly double (approximately 35 minutes).

As the dough is rising, place a baking stone in the oven and set the temperature to 450 F. Allow the oven to heat for 30 minutes.

Ease your hands beneath the dough and transfer it to a lightly floured sheet of parchment paper. Make 3 cuts on the surface of each portion of dough.** Slide a bakerís peel beneath the parchment paper. Lower the oven temperature to 400 F. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 5-minute intervals within the first 15 minutes. Allow the dough to bake until it is a deep golden color (approximately 20-25 minutes).

Remove the loaves from the oven and allow to cool on a wire rack.

Of Interest: The above authors indicate that 2 cuts are never made, because 2 cuts bring adversity.

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Last updated on:06/22/99 07:24:06 PM