Looking for recipes from other countries, I found this traditional Broa recipe, a Portuguese bread. Golden and delicious, that is very rich and perfect as it is, or to make sandwiches, or to accompany pasta.
The recipe does not specify that it is made with corn flour, but to have a nice golden color I used a fine semolina corn, which is used to make polenta, that I found not too long ago in Coluccio.
100 ml. of whole milk
200 ml. of warm water
200 gr. fine corn meal
300 gr. whole wheat flour
2 teaspoons salt
1 teaspoon baking powder
Preheat oven 375 degrees.
Mix all ingredients, starting with the liquid in a large bowl, stirring until the dough that be work. Eventually you can add some more flour, if needed, in small amounts.
Passe it to a floured board and knead with your hands for 10 minutes, until firm and elastic dough.
Place in an oiled bowl, cover with plastic wrap and let it ferment in a warm place for one hour or until to rise twice its volume.
Come to the table and knead briefly to remove excess air from the dough.
We shape the bread, passing it to a cookie sheet covered with parchment paper, dusted with flour or semolina. We make a few cuts of an inch deep, with a sharp knife and sprinkle semolina. Cover with a double cloth and left to ferment one hour, or until the bread has risen enough.
Uncover and enter in the preheated oven, and bake 30 minutes, or until golden. Let cool on a rack and serve.