Corn bread with potato powder

Category: Yeast bread
Corn bread with potato powder

Ingredients

Kefir + milk 150 + 100 ml
Salt 1.25 tsp
Sugar 1.5 tsp
Oil / fat 1.5 tbsp. l
Wheat flour 290 g
Corn flour 70 g
Potato powder 20 g
Turmeric 0.5 tsp
Uzbek paprika dry 0.5 tsp
Dry yeast 1.5 tsp
Corn 3 tbsp. l

Cooking method

  • Warmed kefir with milk, salt, sugar, vegetable oil, potato powder, both types of flour, turmeric, paprika, yeast.
  • At first, the dough seems too dense, but you should not add liquid: after the first kneading, fat will be added to the bread maker's bucket, and when a signal is given - wet corn, the density will become normal.
  • Corn bread with potato powder

The dish is designed for

630 g

Time for preparing:

4 hours

Note

I was going to bake bread with the addition of corn flour, I dug on the pri website a recipe from bookz, thanks to him.
In the process, it turned out that there is only 70 g of corn flour available, and according to his recipe, 90 g are needed. From the rest of the possible I chose and added potato powder, because bread and cakes with it are always good.
As a liquid bookz suggests using water 100 ml + milk, but they asked me to consume the remains of low-fat kefir.
As for the oil: according to the original recipe, olive oil should be used, but I believe that it is not very good for olive oil to be heated for a long time in bread, this oil should still be eaten raw and cold. So, as always, I replaced it - no, not with corn oil, although that would be logical - but with fat removed from beef broth. (According to the Kuban tradition, I really love fatty foods, and, as you know, what a person loves most will sooner or later destroy him, so I remove fat from everything: broths, jellied meat, roast meat, etc. .. I put it in the bread).
Less turmeric can be used because it gives such a radical chicken color. But I will add paprika another time, it gives a pleasant spicy aftertaste, as if a little red pepper is sprinkled.
Corn in the recipe bookz used canned, and I have ordinary summer corn, boiled, and then cut with a knife from the head and frozen. I pushed it into a tablespoon and trampled it down, but it doesn't seem too much of it in bread. bookz advises to roll corn kernels in flour before adding "to distribute them more evenly inside the loaf"; this made me laugh: well, not a cake with raisins, baking a spatula of a bread machine will distribute everything evenly, so I didn't bother rolling it.
The bread is pretty: "fine-grained" crumb, crust crunches.

Merri
Tatyanawhat an unusual bread recipe! I have never read about corn in bread, although, why not! Is Potato Powder Potato Starch?
TATbRHA
No, Merri, potato powder is a dry "instant" mashed potato; for example, Rollton. We sell potato powder without any additives; I buy it exclusively for adding to bread and cakes (here, for example: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392742.0).
Merri
Tatyana, Thanks for clarifying. I always boil potatoes in potato bread, probably, I just have such recipes.

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