Copyright © 2025 Dairy Farmers of Canada. All rights reserved.

Are you in geoProvince?

Your IP address says that you are in geoProvince. This page is meant for residents of siteProvince. We recommend you use Teach Nutrition geoProvince instead.
Go to Teach Nutrition geoProvince I wish to remain on Teach Nutrition siteProvince

Discover what's Nü

Unlock the possibilities...

Ingredients

  • 400 mL (1⅔ cups) warm water
  • 25 mL (5 tsp) white sugar
  • 20 mL (4 tsp) traditional active dry yeast
  • 1 L (4 cups) all purpose flour
  • 15 mL (1 Tbsp) salt
  • 60 mL + 15 mL (¼ cup + 1 Tbsp) canola oil
  • 30 mL (2 Tbsp) cornmeal
  • 2 mL (½ tsp) dried chili flakes
  • 2 mL (½ tsp) coarse salt
  • 10 mL (2 tsp) dried rosemary*

 

*NOTE: You can substitute oregano or thyme for the rosemary.

Directions

  1. In a large mixing bowl, dissolve sugar in warm water. Add yeast to water and let
    stand for about 10 minutes or until frothy.
  2. In the same bowl, stir in 875 mL (3½ cups) of flour, the salt, and 15 mL (1 Tbsp) of oil.
    Mix with a wooden spoon.
  3. Turn onto a floured surface and knead dough for about 5 minutes or until smooth.
    Add remaining 125 mL (½ cup) flour as needed (if the dough is very sticky).
  4. Place dough in a clean well oiled bowl, cover, and let rise for about 30 minutes or until doubled in size. After the rise, punch dough down, cover, and let rise again for 30 minutes or until doubled in size.
  5. Lightly oil the baking sheet and sprinkle the bottom evenly with cornmeal. Place the dough on the prepared pan. Using your fingertips, push the dough into all corners of the pan. With slightly wet fingertips, push dimples into the top of the dough.
  6. Lightly oil the baking sheet and sprinkle the bottom evenly with cornmeal. Place the dough on the prepared pan. Using your fingertips, push the dough into all corners of the pan. With slightly wet fingertips, push dimples into the top of the dough.
  7. Let dough rise in the pan, uncovered, for 20 minutes or until doubled in thickness.
  8. Meanwhile, preheat oven to 190 °C (375 °F).
  9. Bake for 20–25 minutes or until golden brown and bread sounds hollow when tapped. Remove from the oven using oven mitts and let cool in the pan for 10 minutes.
  10. Remove bread to a cutting board and cut into squares.

Explore all the recipe videos from Teach Nutrition!

More recipes
See more details

All Levels

Classroom Kitchen

Make learning about food and nutrition easy and fun with our recipe videos! 

 

Perfect[...]

See more details
See more details

All Levels

“Instant” Oatmeal

This “Instant” Oatmeal recipe encourages learners to create their own unique oatmeal[...]

See more details
See more details

All Levels

Kefir Banana Bread

Designed with classroom cooking in mind, this Kefir Banana Bread recipe invites students[...]

See more details
See more details

All Levels

Kefir Fudge Pops

Looking for a classroom-friendly recipe that blends food skills with fun? These Kefir[...]

See more details
See more details

All Levels

Strawberry Sauce

Lily and Kokum’s Strawberry Sauce is more than just delicious – it’s a ready-to-use[...]

See more details

By clicking “Subscribe” you’re authorizing Dairy Farmers of Canada to send an email newsletter to the email address provided above. You can unsubscribe at any time by following the link displayed in the footer of every newsletter. For more information, check out our privacy policy or contact us.