Corn bread (bread maker)

Thanks for the interesting recipe! I'm a beginner, just learning how to bake not with my hands, but with the help of automation ... I decided to try the recipe for corn bread, I love it very much. But in the recipe, a large portion, I decided to count it for myself. Here's what I put in the bucket: there was no kefir, I took 200ml milk, 2 tbsp butter, 1.5 tbsp sugar, 2/3 tsp salt, 1.5 tsp yeast, 1 tbsp milk powder, wheat flour 320g, corn 80g, added saffron at the tip of a knife for color. Indeed, with corn flour, even a kolobok is formed a little differently: the liquid was all "drunk" at once and the kolobok was almost formed from the first batch. I baked "white bread" on program 1 (after reading the "cunning" of corn flour, I decided on this program with 3 rises), weight 750g, medium crust.
Here's what happened: The roof is uneven, can you advise what? For some reason, it turned out differently than with plain white ... But inside, everything seems to be in order, and the taste is excellent! Oh, teach the wits of the new baker !!

Here is such a miracle I did !!! Respect for the recipe to the author, I baked on children's dairy-free Hienz porridge, the bun was at first torn and crumbled, I added 2 tablespoons of water, what I needed was! My oven is Stadler Baker Two, setting for coarse flour, the size of the loaf is large, the crust is dark! I look forward to when it cools down! Yes, also, I added 1 egg, for some reason it seemed to me that it was written like that in the recipe, and when I already added it I looked ... in short, it was too late to pick out, I just poured 50 ml of milk kefir mixture, Saf yeast for baking. my thanks to the author, success to the rest)))

That's so on the cut, and crumbles in moderation! a little wrong color rendition, he is so yellow, nozdrevatenky)))

The son said: "Bad bread - ends too quickly."
But seriously, the bread is simply wonderful, the whole family liked it.

Thanks for the good recipe! Baked in Panasonic 2501 on the "Basic" mode, size XL, crust "Medium".
Ingredients:
Wheat flour, B / S - 480 g;
Wallpaper corn flour - 120 g;
Milk - 170 ml;
Kefir - 200 ml;
Sugar - 2 tbsp. l;
Salt - 1.5 tsp;
Butter - 50 g;
Pressed yeast - 14 g.
Saffron on the tip of a knife.
I mixed kefir with milk, added salt and sugar. Warmed up in the microwave. Stir until completely dissolved. I mixed corn and wheat flour plus saffron in a separate container. Diced butter. The product was bookmarked as advised by the instructions for Panasonic. I apologize for the lack of a photo ... The bread turned out to be very nice, rose well, baked. The crust came out as it should be, crispy. The crumb is just a fairy tale, so gentle, even slightly rubbery, as I like, the color of a yellow sun and not a single hint of tinyness. True, after cooling down, the roof became a little uneven, but I think by reducing the amount of yeast from 14 g to 12 g everything should be even. By the way, I prescribed 14 g because of the oil ... I think I will also try to take my favorite II grade instead of W / S flour.

It seems to me that the recipe is a little unfinished: it is not written according to which program the bread was baked.
On my Panasonic 2502 I bake wheat-corn bread according to program 01 Basic, but changing the proportion of 440 wheat flour, 60-corn flour, i.e. 1. to 7. Everything turns out - the bread rises like in the Wheat Classic.
Here it turns out 1 to 4.5_ (i.e. more corn flour is what I need !!!!)
Colleagues, what do you think - mode 01 is suitable for this recipe Main ??? I read 8 pages of the topic and did not find an answer

I bake in Panasonic 2502 on the "01" (Basic) mode, size "XL", crust "Medium". It turns out a very nice bread. I christened it Festive :-).

wrong ... Panasonic 2501.

cherny_pes, thanks. And is mode 01 the main one in your stove 2501 - lasts 4 hours?

yes, 4 hours ...

Try to bake with cottage cheese, a very tender crumb turns out: a small loaf (I bake small breads, so that I end up quickly and try something new!) 1. Wheat flour -210g
2.corn -70g
3.cottage cheese of any fat content 75g
4.any liquid 130-150ml
5. dry yeast -1h. l.
6. honey - 1st tbsp. l. (if sugar is 1.5 tbsp. l)
7.salt -1.3 -1.5 tsp
8. vegetable oil - 1st stage l. (or creamy as much)

If there is a "Sandwich" program in HP, then I advise you to use it, because according to my observations, the crust turns out to be thinner and more tender. Or "basic", "French", the loaf is small, the crust was medium and dark - both are good.
Tomorrow I want to try increasing the proportion of corn flour in the recipe - 250 millet. + 100 chickens. = 350g

Girls, tell me how much saffron should be added to this bread. ?? I have it in
ESSENCES

Can the boys tell me? .. :-)
I throw dry saffron on the tip of a table knife, a small heap of 2-3 match heads. he is only needed for color and that's all. once thrown a little more so bitterness was felt from him.

Thank you (boys)

Excellent bread turned out! So fluffy and soft! The color is delicate.

Thanks for the recipe, the bread is wonderful

Good evening. So I decided to bake corn bread. I liked the recipe. I have been using corn flour for a long time, I add 1 tbsp. spoon in white bread with bran. I read that someone adds so that the bread does not quickly stale and mold. But I decided to try to bake a real corn meal, where there is more than 1 tbsp of corn flour. the spoon. Since I do not have an electronic scale, I am confused by recipes in which the amount of ingredients is indicated in grams and milligrams. We have to measure by eye with spoons and glasses. Apparently in the measuring tables of flour in the usual st. a spoon is poured for weighing with a slide, and here in a measuring st. spoon without a slide. therefore, in the tables of wheat flour in st. spoon 25-30 g, and in a measured one - 9 g. I am always worried, but did I measure everything correctly, suddenly I measured something more and something less.
In this recipe, I took 500 g of wheat flour (3 measuring cups (240 ml) + 5.5 measuring tablespoons); corn took 120 g (13.3 measuring tablespoons, if we assume that 1 measuring tablespoon = 9 g); kefir - 170 ml (8.5 measuring tablespoons, if you take from the measuring table that 1 tablespoon = 20 ml); milk - 200 ml (10 measuring tablespoons); butter - 50 g (cut by eye). For color, I added 1 mustard spoon of turmeric and paprika. Yeast poured 2 tsp. After the signal, some sesame seeds fell.
The program set the main or first, medium crust and the largest weight (900-950 g). The dough begins to knead, but the bun, for some reason, did not start to come out. Apparently, either the flour is too much, or the liquid is too small. I added a bit of kefir, but the bun still doesn't come out. I added a little more kefir. It seems that a bun began to form, but immediately began to fall apart. Then I added a little more kefir. I don't know how much I added, since I poured kefir by eye straight from the package. After the second kneading, it seems to have turned out a bun, but not quite even. I will watch. How it’s baked, I’ll write what I did.

Shipovnik N, and what to arrange such dances with tambourines for yourself, when the entire base for bakers has been created on the forum
You need to thoroughly register and settle in the section BREAD - ALL THE HEAD! There are no tables-tips-topics-questions-answers there - for every taste and color!

Start Here Basics of Kneading and Baking Bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and Table of Contents of the Section "Ingredients and Accessories for Bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

And here is the direct answer to your torment with measuring cups and spoons Amount of basic ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

And here you want to measure with spoons, but you want with gram-weights Amount of flour and other ingredients for obtaining bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Don't reinvent the wheel - the whole database has already been collected for you on the forum

Debriefing here Help, nothing happens with bread !!! (Ambulance) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 you don't need to do this in author's recipes

The bread is not very tall, but very fragrant. For some, it rose to the very lid, and I thought that with me, if not to the very lid, then at least to the very edge of the bucket. And it rose only half or slightly above half of the bucket. Maybe a bit too much butter or kefir with milk had to be added, or just corn flour rises worse than wheat flour. Or maybe the milk is very hot? I always use Makfa wheat flour. I don’t know what turned out inside and how it tasted, tomorrow I’ll find out.

Good evening. So I decided to bake corn bread. I liked the recipe. ....
In this recipe, I took 500 g of wheat flour (3 measuring cups (240 ml) + 5.5 measuring tablespoons); corn took 120 g (13.3 measuring tablespoons, if we assume that 1 measuring tablespoon = 9 g); kefir - 170 ml (8.5 measuring tablespoons, if you take from the measuring table that 1 tablespoon = 20 ml); milk - 200 ml (10 measuring tablespoons); butter - 50 g (cut by eye). For color, I added 1 mustard spoon of turmeric and paprika. Yeast poured 2 tsp. After the signal, some sesame seeds fell.
The program set the main or first, medium crust and the largest weight (900-950 g). The dough begins to knead, but the bun, for some reason, did not start to come out. Apparently, either the flour is too much, or the liquid is too small. I added a bit of kefir, but the bun still doesn't come out. I added a little more kefir. It seems to have begun to form ...

You have a very exotic recipe for bread - butter, milk, kefir. There is no water at all. Try simple classic bread recipes - there are tons of them here. Any yeast wheat bread can be modified and will be wheat-corn (proportion of about 5: 1). And it will rise all the way to the HP cover. And it is advisable to purchase scales - "sprinkled on the eye, cut off about" - this is not for novice bakers

The bread turned out to be tasty, but dense. Next time I'll add more liquid. The crumb practically does not crumble, only a little crust on the sides. The color is very beautiful yellow. This is most likely due to corkum. I am thinking of adding cork to the Easter cakes when I bake. Otherwise, I always add nuts, and my mother doesn't like the gray color. Now I will add turmeric. It is very pleasant to eat bread when it is such a cheerful sunny color. I read the article on how to correctly measure products with a measuring cup and a spoon and realized that according to a new recipe or when adding additional ingredients, you need to keep an eye on the bun and, if anything, add flour or liquids. And on kefir and milk and yogurt and butter, I have already baked bread and it turned out not bad.
In the photo, the bread turned out to be not very yellow, in fact, it is much brighter.

I bake this bread for the second time. The first is tiny. On the advice of Vasilisa, I added a little cottage cheese (70 grams for the main recipe) and the result was excellent - the crumb does not crumble and it turned out tastier.

Yesterday I did it like this:

Wheat flour, premium -------------------------- - 420g
Finely ground corn flour ------------- 140g
Yeast Etker --------------------------------- 1 sachet per 500g
Melted butter --------------------------------- 1.5 tbsp. l.
Salt ------------------------------------------------- 1.5 tsp.
Sugar ------------------------------------------------- 3 tbsp. l
Kefir (warm, 3.2%) --------------------------- 200ml
Warm water ----------------------------------------- 160ml

Program: bread for sandwiches 800g

It turned out like this:



The colors in the photo did not come out very well, but it is yellowish. The taste of corn porridge with butter (we love it very much, we cook it with a delay in a slow cooker for the morning). The taste of ghee is !!!!! The roof collapsed a little (. But it is plump and the crust is not thick.

And it crumbles well, not at all.

please tell me where you can find a recipe for corn bread without adding wheat flour. and precisely to make corn bread. thanks for answers...

please tell me where you can find a recipe for corn bread without adding wheat flour. and precisely to make corn bread. thanks for answers...

We have a section for yeast-free and gluten-free baked goods https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0 look here for bread recipes

The taste of corn porridge with butter (we love it very much, we cook it with a delay in a slow cooker for the morning).

please tell me the recipe for your corn porridge

I have philips. A glass (full) of corn grits, 500ml milk, 500 water, 3 tablespoons. tablespoons of sugar, 0.3 tsp. tablespoons of salt. My porridge program is designed for 2 hours. I put on a reprieve for the morning. But after cooking in heating mode, I interfere with it several times for 10-15 minutes, because the porridge without this turns out to be heterogeneous.

I have philips. My porridge program is designed for 2 hours.

thanks for the answer .... interestingly, I have a multi-cooker pressure cooker with a function of porridge, and it takes not 2 hours to cook ... you can cook porridge in it - I mean according to your recipe?

If you have millet porridge in your recipe book, try using it. Millet and corn grits are similar.

I even registered today specially)

I bake cornbread in Panasika following an egg recipe. I only change 500 grams of wheat flour for 400 wheat flour + 100 corn flour.
It turns out absolutely the same fluffy loaf as an egg one. The proportions are the same.

In my opinion, any stove needs help. I ALWAYS pre-soak yeast. I use ONLY Dr. Oetker (dry), because in my personal experience, all SAFs give unnecessary sourness to bread.

And it is also VERY IMPORTANT to strictly adhere to the recipe. Scales are a must. Not glasses, but scales, if the quantity of the product is indicated in grams. Any misalignment in proportion can lead to undesirable results. You cannot rely on your eyes and sensations.

Here's how egg bread recipe makes cornbread:

100 gr corn flour
400 gr wheat bakery
2 eggs
2 tbsp. l. milk powder
230 ml water
1.5 tsp yeast
1 tbsp. l. Sahara
1 tbsp. l. honey
2 tsp salt
40 g butter

Mode 01 main (for 4 hours) size XL medium crust.

Result (photo from phone)

[Can't rely on your eyes and sensations]

And it is also VERY IMPORTANT to strictly adhere to the recipe. Scales are a must. Not glasses, but scales, if the quantity of the product is indicated in grams. Any misalignment in proportion can lead to undesirable results. Can't rely on your eyes and sensations.

Very much even necessary! Do not even hope, I can be confident in my actions that at any moment, under any conditions, the family will not be left without bread!

What if the flour turned out to be damp from the rain?
And if the scales broke, forgotten in the country, or at home?

So what? Are we sitting without bread?

Well, how does the recalculation of grams per glasses help if the flour is damp due to rain?

And electronic scales are not so expensive as to deny themselves this obvious pleasure. And if there is a need to carry them along the "dacha-house-dacha" route, and memory fails, then you can get the second

Well, how does the recalculation of grams per glasses help if the flour is damp due to rain?

And what you need to know, if the flour is raw, it means it contains more moisture, it means you need to reduce the amount of liquid in the dough (and vice versa), otherwise you will get raw unbaked bread inside with a collapsed roof (if you follow strictly the recipe) Therefore, at home and in the country it is better to have a standard glass or a tin can in stock and be able to use them - otherwise the batteries can die prematurely or become damp

And just in general - life and circumstances will judge us for themselves, all sorts of meeting https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90765.0

It seems to me that you are complicating it) And you may also run out of firewood, gas, electricity cut off - and how then a family without bread ???)))

I just urged inexperienced housewives to strictly use the recipe. Experience comes with time, no one is born a great cook. I read the topic, I was not too lazy, many complain about failure precisely due to the fact that there is little experience. At this stage, the most correct thing is to get your hands on the exact observance of recipes. That was not at first "poured, levanula", and then "did not work."

Share what touched you so much in that post of mine that you began to be so naughty?)) Although, most likely, you will not answer, but you will remove this post)))

[flirt]

It seems to me that you are complicating it) And you may also run out of firewood, gas, electricity cut off - and how then a family without bread ???)))

Share what touched you so much in that post of mine that you became so flirt?)) Although, most likely, you will not answer, but you will remove this post)))

This is not for me! I'm very sorry that you saw only this in your correspondence ...

I just want to warn experienced and not very experienced from possible mistakes. And then life and circumstances will judge us, like here, where no weighing will help #

And let's stop this discussion, with a transition to personalities

The girls decided to bake this bread. Tell me which program is the best to bake.

The girls decided to bake this bread. Tell me which program is the best to bake.

With this recipe, you can bake on the Main program.

interesting, and what consistency kolobok should be?

interesting, and what consistency kolobok should be?

Wheat flour 450-500 g
Corn flour 100-120 g
Total flour 550-620 (average 580)

Kefir + milk 370 ml
The amount of ingredients corresponds to APPROXIMATELY the table Amount of flour and other ingredients for obtaining bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 plus or minus the moisture content of the flour. This means that the dough should be soft as usual, but not liquid.

Everything is as usual

no, normally the bread is dry and crumbly.

no, normally the bread is dry and crumbly.

And what should it be if the corn flour is dry, crumbly and does not have gluten, does not contact well with water, and even more so the dough contains a very large amount of corn flour
Select ingredients by quantity according to your taste - and the kneading and baking mode will remain "as usual"

And what should it be if the corn flour is dry, crumbly and does not have gluten, does not contact well with water, and even more so the dough contains a very large amount of corn flour

that's why I'm asking what the gingerbread man looks like

that's why I'm asking what the gingerbread man looks like

This means that the dough should be soft as usual, but not liquid.

Everything is as usual

I knead in HP, bake in the oven (because the heating element in "Alaska" ordered to live long). Cornbread always crumbles on the second day, because it dries faster, I don't like the word stale. I tried to add more liquid, but there will be problems with the bun, oil does not help either ... the peculiarities of flour. The only way out is a small form, I bake such bread (and oat, pea) from 250g of flour. On the second day, it eats up and does not have time to crumble.

Delicious bread turned out. Not opal. Baked half the norm in Kenwood bm450, whole grain program, 500g, medium crust. Next time I'll put in less sugar and use a light crust.

something did not work for me ((the first something did not work

What exactly didn't work out? Track the flour-liquid balance, the dough is soft (but not liquid!)
The ingredients are well chosen, the bread always turns out good

What exactly didn't work out? Track the flour-liquid balance, the dough is soft (but not liquid!)
The ingredients are well chosen, the bread always turns out good

I forgot the egg and the dough came out tight

I forgot the egg and the dough came out tight

An egg, this is already about 50-60 ml. liquids. In any case, you need to visually monitor the dough, and control its kneading and density. If a mistake is made, you can always correct the flour-liquid balance

An egg, this is already about 50-60 ml. liquids. In any case, you need to visually monitor the dough, and control its kneading and density. If a mistake is made, you can always correct the flour-liquid balance

these two days, I have nothing to do with (((not when nothing has happened, but here .. eeeh ..