Corn bread (bread maker)

Well, I baked it again, but the result was the same - tasty, but the crust did not rise at all. This time, only kefir was liquid, no cheese was added, sunflower oil. The gingerbread man was sticky, elastic, a little comma. Wheat flour and yeast have already been tested in two loaves. Maybe you miscalculated the ingredients under your pound?
kefir 185ml
oil 25g
sugar 1 tbsp. l
salt 0.75 tsp
corn flour 50 gr
wheat flour 240g
yeast 1 tsp l

it seems to me a bit too much liquid ... the bun should not be sticky ...

fugaska, but is it when a lot of liquid does not fall off the bread after it comes up? I did this with the very first bread in a bread maker - I measured out a little flour without weights and the middle was already in the process of baking opal and was not baked.
Now I did not add the flour all at once, but added it in the process of kneading. Although the dough was sticky, it was dense, heavy, in comparison with other breads that I got, it was thicker. It approached slowly and as it approached a little and baked, nothing fell off, the top was convex by a centimeter.
Tell me, is your corn flour as fine as wheat or more grainy? I thought, maybe my flour is wrong, you need to grind it additionally, and because of its size, it did not absorb moisture correctly.

oh, I lost sight of this question
honestly, I don’t remember what kind of grinding my flour was, but probably still "fine" - I sifted it through a sieve, but still poured the leftovers into the bucket - there were sooo little leftovers
coarse flour is hard to eat ... funny of course, but probably we should try to increase the amount of yeast

Thank you. My flour looks like coarse grinding, yesterday I specially felt it compared to the usual one. I will try to approach from both sides - grind the flour and add more yeast.

And another question - does the dough fit badly because of the low fat content? After all, last time I had the maximum portion of butter and sour cream, this time there was also a lot of butter and kefir was quite fat.

I try to make less fat, I take low-fat kefir of my own production and butter, or rather the spread, the fat content also does not help the bread rise

Yeah, so we'll fix it here too.
Well, let's go: grind flour, pour in only 15 ml of butter, liquid - half kefir, half milk, yeast 1.5 tsp. The dough is already kneaded, looks and feels more like a regular dough. Zhdemss.

Bake. The result is the same . Perhaps I will postpone this recipe until the accumulation of more experience in baking.
Thanks for the tips fugaska, I'm sure they will be useful to me in the future.

It's a shame of course .... you will be in our area - come to visit, to exchange "wisdom"

Hello Dear bakers!))) For a long time I could not break through to the forum (for technical reasons)) but I bake bread according to your recipes regularly)) Thanks for the advice, recipes)) In general, thank you for eating!))) The last thing I baked was corn bread! ... Thank you Fugasechka ... the recipe is amazing)) The bread rose above the bucket, I added saffron, it turned out to be yellow, elegant)) Baked on NG, so the guests ate it hot))) Went as a separate dish)) Thanks again ))) With pradniki!))

From the joy that I broke through to the forum, I forgot to write))): Pekla in exact accordance with the recipe, bought flour in Tavria (corn, buckwheat and oatmeal was available), baked in the whole grain mode with preheating, took 200 ml of milk, kefir 170 ml. Not crumbled ... or rather crumbled in moderation, as usual))

The bread is delicious and beautiful when cut.
But the roof fell both times.
Therefore, I decided to go the other way: I baked it in the oven in the shape of a knish.
And now the outer beauty is quite consistent with the inner one.
Thank you for the recipe!

[Killer73]

Killer73 my bread maker is the same as yours. It differs only in the absence of a dispenser. But the bread turned out to be excellent. My wife says that of the five tried-and-true recipes (classic, French, pinot-colada, mushroom with herbs) this is the most delicious. I put 100 g of corn flour, 500 g of wheat flour and then added approx. 50g, up to a beautiful kolobok. I replaced all the liquid with homemade serum. Yeast - 1.5 hours l. Dr. Oeteker. After reading your messages, I decided that Delongy's whole grain bread program might not be suitable for baking corn, so I first turned on the whole grain bread, and after the end of the warm-up phase, I reset the program and turned on the classico. The bread went up to the lid itself True, when baking, it fell a little, but still remained with a high convex roof

A land mine! I finished it off! I mean, baked delicious, beautiful bread with a convex top according to your wonderful recipe !!!! Thank you very much for it!
Such a mistake was in the lack of flour and bad yeast. I switched to live yeast and boldly poured flour into the dough until the bun stopped sticking.
Baking in the main mode. Whole grain has a lower baking temperature, and it seems to me that it is not always enough. At least in the main mode, I have much less punctures than with whole grain. And I don't need preheating - I already heat liquids up to 35 degrees, it's warm in the kitchen, I don't see any sense in it.
Unfortunately, we did not have time to take a picture.

fugaska, thanks, great bread, excellent structure, great rose, yellowish ... merci, I will bake :))

Peace be with you bakers!
I already wrote that I am trying to achieve that the corn would come out high and
the most important thing is not to crash so much \ so that it \
that's kind of a tall one

Peace be with you bakers!
and does not crumble even but it is very dense not airy

pretty, neat. And I put 400 g of wheat flour and 200 g of corn flour - it didn't rise ... Experiment op))))

My second bread (the first was Italian) ... It also went up well, and delicious. But I took corn grits, not flour. I grinded it a little in a coffee grinder, and soaked it in a bucket ... I thought it would become soft when baking, but alas, it feels, and grains are visible on the cut ... And so delicious bread

The bread turned out to be tall, beautiful, tasty. But, corn taste is not felt at all. And the smell too.

[fugaska]

fugaska, corn baking exactly according to your original recipe, I had to add flour, and still the roof sagged at the beginning of baking, but the bread baked well. On the second try, bookmarked the recipe, but added a tablespoon of gluten. The bread rose well, in the first 10 minutes of baking it almost reached the lid, but then it slowly began to sag (and this confuses me very much). The roof became embossed, but, in general, convex. It baked well, the crumb is homogeneous, medium-porous, only at the very bottom the pores become smaller. The household really liked the taste.
fugaska, I would like to know your opinion as a reputable baker.

And for the recipe thank you very much!

Hello dear! I'm new to this business. My bread maker is only a week old - Moulinex Home bread. Yesterday I baked this bread. It turned out great. He is no longer there. Thanks for the recipe. Here are just the crust baked until very crispy, next time I will put on a weak

[rossych]

rossych, try to reduce the amount of yeast, they are probably very active, so your roof falls off at the beginning of baking. and the porosity of almost all breads from the bread machine becomes smaller downwards - after all, not manual kneading, technical

[rossych]

rossych, try to reduce the amount of yeast, they are probably very active, so your roof falls off at the beginning of baking ...

Thanks for the advice.You have strengthened my guesses, Lviv yeast is really very "high-spirited", I tried to understate it in other breads - it raises normally. Recently I made a mistake with the flour laying, I put in a lot and did not add liquid, the bun turned out to be dense, I thought it would not rise. Has risen! And the crumb turned out to be tender.

Thanks for the recipe. I'm still new to baking, but I'm already happy with the results. Please tell me why the middle of the bread falls off, the bread itself turned out to be very tasty, but for some reason it fell out !!!!!

maybe your yeast is very frisky? try to reduce their number

I baked cornbread late last night. It turned out to be a little embarrassing. I asked my husband to put food in the bread maker according to the recipe. He confused ml for gr and measured flour in ml. At the first kneading, everything turned out, it was necessary to urgently correct the situation. But despite all this or in spite of all this, the bread turned out to be very beautiful and tasty. The height is, however, slightly lower than the wheat one, but the cover is like a dome. The kids said it tasted like a bun. Thank you so much for the recipe. Everyone liked it very much.

Thanks for the simple delicious bread recipe!
Kefir was only a spoonful at home, so I took only milk, wheat flour 450 grams, corn flour - 120 grams, yeast 1.5 tsp. 50 grams of butter.
I have Moulinex, I baked on the fourth program (with warm-up), for a total of 3 hours 45 minutes.
The bread is high, ruddy, delicious. Photo no - not sung

instead of milk and kefir I used sour milk, it turned out super

Thanks for the bread recipe! Loved the bread.

What should be the proportion of milk and kefir?
I added 200 ml of store-bought sour kefir 2.5% fat and 170 ml of homemade milk about 5% fat. The bread had a faint kefir smell, but it did not affect the taste

Tell me how many products you need for the total amount of flour 1) 350g?

2) 800g?

That's how it turned out! In the morning it will cool down, cut it, add another photo. The smell is awesome! Yeast - 1 tsp, flour 450 and 100 corn, butter - 50 grams, milk - 200 grams slightly warmed up with butter, kefir - 170. Basic mode - 4 hours.

Has become one of my favorite recipes. I adapted it for a 450 kilogram loaf in Kenwood. Here's what happened:



I did it according to this recipe:
kefir 200
milk 170 ml
butter - 50 gr
sugar - 2 tbsp. l.
salt - 1.5 tsp.
corn flour - 120
wheat flour - 480
yeast - 2 tsp
saffron - a pinch

the first times the roof did not come out very well, but gradually everything began to come out perfectly. everyone notes that the bread has a cool taste like a butter roll. does not dry for a long time and is perfectly cut. bright egg color - thanks to saffron)))

I did everything technologically as in the recipe. all heated liquid with oil warmed in the microwave. corn flour forward. whole grain pitch, medium crust

Here


Fugasochka, thank you !!!!

I baked bread today using corn porridge cooked in a slow cooker, left over from breakfast. Very tasty bread, cut thinly, does not crumble. We liked.

[SchuMakher, mailgor]

SchuMakher, mailgor , with a lucky bread, you girls!

To thank the author for the recipe, please do not forget
press the button "give thanks"under her avatar!

I baked this wonderful bread.
I baked according to the recipe in the first post, replaced all the liquid with fermented baked milk + threw a handful of peeled seeds.
The result is amazing bread, everything I like, plump, does not crumble, the color is so bright, elegant, appetizing. And delicious - there are simply no words.
Thanks to the author for the recipe, I will continue to bake it.
Next time I will put a small size, and a light crust, let it be less roasted.

The bread came out great!
I got up, baked, looked at the bun - everything is fine, I didn't even worry.
I did everything according to the recipe, only I took 1.25 -doc yeast. Opener.
Thank you!

Thank you so much for the delicious and aromatic bread! It turned out just mortality, does not crumble, and there is a taste of corn! Here is a photo report)))



I could not resist, cut it too early, which is why I creased the roof a little

kenzzzo, what program did you use on your stove?

[Basic mode - 4 hours, size M, medium crust.]

Yeast - 1.5 tsp, 450 wheat flour and 100 corn flour, butter - 50 grams, milk - 200 grams slightly warmed up along with butter, kefir - 170, salt 1.5 tsp, sugar 2 tbsp. l. Basic mode - 4 hours, size M, medium crust.

I threw everything and went to the store, arrived, and here such a handsome man is ready! My husband and I really liked it, I will definitely do more! Practically does not crumble (only the crust of the crumb gives, while it is crispy))) I measured liquid products with a measuring glass, dry and butter with a kitchen scale!

You can easily put on the timer, even without watching the kolobok, everything turns out great. In principle, it went up very well, you can try adding corn flour a little more, and wheat flour, therefore, less ... I'll try ... unsubscribe!

Size M ?? it's the smallest. And judging by the amount of ingredients, the size should be at least average.

Personally, I baked on M ... it turned out not at all dense, just right !!! Although, the bread went very well, I think you can put L!

Oh, I shouldn't have put it on whole grain, like andrew123, popped it so that I had to turn on baking. Now we are waiting, sir.

But I do not get this bread very well ... Bake 2 times, with different yeast, in the whole grain mode, with preheating. It rises poorly, it turns out a hard brick with a very hard crust. Maybe it's the flour? Used flour corn wallpaper TM "Dobrodiya" Luganskmlin.

Robiv on Luhanskmlin ​​corn, wheat - home ІІ grade, others - Lviv dry. Panasonic 255. The main program. The top has fallen into the trochs, but in less than an hour so often. Khlib viris himself. Curcumi vbehav zabagato, that color buv yak in Chinese igrashok. Pik by prescription https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1145.0 You will not be able to get some gusto (the corn-dwellers should get some grunts for me) - you can eat bread on crackers, which are instantly consumed.

[daymos]

daymos, kukurudzhans girch bitterly, if they are old.

you know, I didn't have kefir, added whey, the bread is very beautiful, but .. unleavened, maybe because of the whey, but I would definitely add salt.

I put all the ingredients in the oven, there are 3 more hours left .... I'm looking forward to it !!!

Mafa, welcome to our forum!

And as a result?

Stеrn, thanks!

There was no butter, I put in the margarine - maybe that's why a little margarine flavor ... Khlubushek It turned out very tasty, I took a picture until my men grinded it, but I can't put it out - I can't find the cable from the camera ... The only thing - not so airy came out, as they write here .... I put on program 3 with preheating and everything is as per the recipe! I'm baking a banana cake now ....

baked this bread! Amazing taste and aroma! And the color generally blows your head! Thanks for the recipe!