Corn flour is a dietary product that has medicinal properties. Corn flour is highly valued by chefs and bakers; excellent bread is made from it, the crumb of which is friable. And the magnificent taste and aroma emanating from a freshly baked loaf of cornbread cannot be expressed in words, it must be felt.
It is necessary
-
- glass of water;
- 150 g corn flour;
- 350 g of premium wheat flour;
- salt;
- sugar;
- yeast;
- powdered milk;
- vegetable oil.
Instructions
Step 1
Start this bread by soaking the cornmeal, which will soften and become much softer. Sift 150 grams of cornmeal into a bowl through a sieve two to three times. During this time, she will be saturated with oxygen as much as possible. Pour 2/3 of a glass of warm boiled water over the flour (under no circumstances use hot water, as the flour can cook) and mix thoroughly with a spoon. Cover the bowl with a towel and let sit for fifteen minutes.
Step 2
It's time to tackle yeast, a teaspoon of which should be diluted in one third of a glass of warm water. Add two teaspoons of granulated sugar and mix thoroughly until it is completely dissolved. Leave for ten minutes, during which time the yeast will begin to activate and foam.
Step 3
Sift wheat flour high over a bowl, add a teaspoon of table salt to it, and pour in six tablespoons of fresh cow's milk. Add the yeast dissolved in water, two tablespoons of vegetable oil, and the swollen corn flour to a bowl of wheat flour. Start kneading the dough.
Step 4
At first, the dough will seem hard and dense to you, do not worry, it will acquire softness and elasticity as it is kneaded. Knead the dough for ten minutes, then transfer to a bowl and cover with a towel or plastic bag. In one and a half to two hours in a warm place, the dough will disperse and will almost double in volume.
Step 5
Pour some flour on the table, lay out the dough and form a loaf, transfer it to a greased baking sheet and leave to rest for another half hour. At this time, turn on the oven and preheat it to 200-220 degrees. Bake the cornmeal bread for 25-30 minutes, then place the loaf on a wooden board and cover with a towel. After twenty minutes, you can break off a piece of fresh, still warm bread and taste this incomparable taste.
