Dough corn bread

Category: Yeast bread
Kitchen: italian
Dough corn bread

Ingredients

Dough:
wheat flour c. from. 140g.
water 200 ml
dry shivers, instant 1/5 tsp
Dough:
wheat flour c. from. 250g.
corn flour 65g.
water 120-160 ml.
salt 1.5 tsp.
dry yeast, instant 2d.
olive oil 1 tbsp. l.

Cooking method

  • Dough:
  • Mix flour with yeast, pour in water, stir. Leave for a day.
  • Dough:
  • Sift the cornmeal, cover it with all the water (warm water), leave to swell for 30 minutes. It's minimum. You can fill in in advance, even at night. The flour becomes sour, it becomes softer.
  • Sift wheat flour, mix it with yeast, add dough and all the water with swollen corn flour to it. Knead until it comes together. Leave to swell for 15-20 minutes.
  • Then add salt and knead well for 7-8 minutes (I have a mixer with a hook), at the end add butter and knead for another five minutes until smooth. The dough is soft and elastic. The amount of water very much depends on your flour and whether your bread is hearth or molded. I really love the Russian "Makfa", and it always takes 20 percent more water from me than is required in the recipe. I took 140 ml. water. I took half of the cornmeal from the original source (there is 125g.), It seemed to me a lot the first time. Who is brave - take everything. But keep in mind: it absorbs water very strongly and you need to be able to work with it if you want to get a beautiful perforated structure.
  • Cover, leave for 1.5-2 hours in a warm place until doubled. Since we now have a solid warm place, it took me 1.5 hours to climb with one kneeling in 40 minutes, since the dough rose quickly.
  • Knead the dough that has come up and form a round bread from it (or a loaf, or put it into a mold). Cover, leave for 1.5-2 hours before lifting 2 times. I believe that it is no longer necessary, if you overexpose the bread, it will fall off during baking.
  • Oven in an oven preheated to 230 - 240 *, with steam for the first 15 minutes.
  • Baking time - 30-40 minutes.
  • Cool on a wire rack for 30 minutes.
  • Then cut it and ... with butter it!
  • / 1a6a70d51c9543a096be1c995739e673]Dough corn bread
  • Primary source - 🔗

The dish is designed for

about 800g.

Time for preparing:

5-6 hours, not counting the day for dough.

Note

There are many recipes for corn bread, but this, it seems, has not happened yet.
Very tasty, real.

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Dough corn bread

Vilapo
Ira, a handsome bread, and what a perforated cut. I'll have to try to do it, take it to bookmarks
kisuri
Hello Lenchik!
Good to see you!
Bake, of course! I have long wanted to make cornbread, always adding cornmeal, even if just sprinkled on top instead of usual, makes the bread tastier and smells better. You will succeed, you always bake great bread!
Vilapo
Quote: kisuri

Hello Lenchik!
Good to see you!
Bake, of course! I have long wanted to make cornbread, always adding cornmeal, even if just sprinkled on top instead of usual, makes the bread tastier and smells better. You will succeed, you always bake great bread!
oh and you are a wizard to persuade I'll try, then we'll see what happens
kisuri
Twist
Irisha, and I really liked the bread! Such a crust I took away to bookmarks
kisuri
Hi Marish!
I'm glad you liked him! It's really tasty, fragrant, so ... well, who doesn't like corn!
I hope the bookmarks are not stale
Lomarga
kisuri beautiful and very appetizing bread turned out !!!! Thank you!!! very similar to the sitnik, which was sold for a long time in the Filippovskaya bakery ... 10 kopecks. worth .... nostalgia. ...
kisuri
Quote: Lomarga

kisuri beautiful and very appetizing bread turned out !!!! Thank you!!! very similar to the sitnik, which was sold for a long time in the Filippovskaya bakery ... 10 kopecks. worth .... nostalgia. ...
Lomarga, Thank you!
I remember Moscow bakeries well, I studied in Moscow! The smell of fresh loaves, rye, hot bagels in a kiosk near the Sokolniki metro station ... Filippovskaya bakery is remembered by the smell of coffee and even dark wood: tables, panels. Unfortunately, I don't remember this sieve. But corn bread still differs from wheat bread both in color and in taste. It is yellowish (I also took half of the cornmeal, and in the original recipe it is generally like hominy), it is thicker, more solid, and the smell! If you try to bake, you will have fun.
Lomarga
kisuri I will definitely try to bake !!!! Thank you for the memories, very nice!
kisuri
ellak
dobrii den, ira! vse vashi raboti - shedevri. daje veritsya s trudom, chto vse eto sdelano v domashnih usloviyah. hotelos - bi uznat, kakoi firmi drojji pokupat, mojno-li pech hleb bez pomowi hlebopechki i kakim obrazom dobitsya postupleniya para v duhovku / spasibo i s uvajeniem, ella
Admin

ellak, on our forum it is accepted to communicate in Russian!

Any bread according to recipes from our forum can be baked both in a bread maker and in an oven - there is interchangeability!
kisuri
Hello Ella! (I hope I spelled your name correctly)
Welcome to the forum!
Thank you for your kind words, you really embarrassed me ... but here on the forum there are many excellent masters, you will slowly figure it out, I learned everything here.
And of course you can bake in the oven. I baked this bread in the oven. I have been baking in the oven for a long time, although I also love my HP.
I'll tell you everything that I know, only now I'm a little busy. As soon as I get free, I will answer you in detail.
Ira
Mark's mom
kisuri, Ira, thank you very much for this wonderful bread!
This is my first bread with corn flour, I liked it very much, I will repeat it many times!
kisuri
Hi Inna!
Thank you for your feedback, I am glad that you liked the bread, good health! Interestingly, only now have I discovered real cornmeal, finely ground. And she took it in bread - however, it also said "flour" - but coarse grinding, more like cereal. And the bread turned out. I haven't tried this one yet. I don't have time ... I don't think there is much difference. Interesting. Boom continue!
Oktavia
The bread turned out to be wonderful, it's just lovely sight !! The crumb is porous, airy, tender ... As soon as it cooled down - I cut off a huge chunk and diminished in a second! Very, very tasty. THANKS TO THE AUTHOR!

My retreats were minor. Ordinary corn flour, Garnets brand. I poured it with homemade fermented baked milk in the evening, stirred well, covered it with a saucer and left it on the table until morning. Next time I will take more of this flour so that the aroma is more pronounced. I still have polenta, for the first time I was afraid to add it - I will definitely try.
Olive oil was not at hand, I put mustard in half with corn. And more than the recipe. Yes, even fermented baked milk was not diluted with water, but with potato broth ... It seems that all the digressions.

It's not a shame to bring this bread to a visit, instead of a cake. By the way, I've already been. for years I have been practicing bread offerings instead of purchased sweets
kisuri
To your health, Ira!
And the fact that everyone loves bread as a gift much more than sweets (especially purchased ones!), So there is nothing to say! A couple of years ago my children made me an unusual birthday present: they brought a box with 450 paper bread bags with my forum nickname,
Dough corn bread

so that it is comfortable - hot - to wear it on a visit. Now they periodically ask how much is left (428 ... 395 ... etc. ...)
Oktavia
Namesake, with personalized packages - it's just a brilliant idea ... I'll take it on board.
I put your bread for the third time, this is currently the MOST popular option among us.
kisuri
The fact that they are named is more for a laugh, of course, but the fact that they are paper is!
And that the bread is in demand is very nice. To your health!
leeka
Don't you need sugar at all?
kisuri
Hello Kate!
No, sugar is not needed, everything is exactly according to the recipe. There are plenty of sugar-free bread recipes. The fact is that during fermentation there is a "saccharification" of flour components, something like that. I don't want to go into details, only professionals can explain this. Just bake according to the recipe.

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