Corn bread (bread maker)

Category: Yeast bread
Corn bread (bread maker)

Ingredients

Wheat flour 450-500 g
Corn flour 100-120 g
Kefir + milk 370 ml
Salt 1.5 tsp
Sugar 2 tbsp. l.
Butter 30-50 g
Yeast 2 tsp
(you can 1.5 tsp.)

Cooking method

Pre-melt butter, salt and sugar in milk.
I sow corn flour first, on liquid
Preheat mode, 1kg, dark crust. with such a ratio of corn flour (in the sense of very little), the bread turns out to be tall, airy and, most importantly, delicious. I added turmeric for color yesterday, a little more than a teaspoon - it turned out very beautiful

Note

I don't know if it is worth highlighting this recipe as a separate topic, but I really want you to get cornbread - remembering your own failures and pleasure after receiving beautiful and tasty bread. and the cornbread is worth it!

Photo by Viki.

Similar recipes


Corn bread (GruSha)

Corn bread (bread maker)

Jenny Schapter's Cornbread (Ksyushk @ -Plushk @)

Corn bread (bread maker)

processor
Speckled. Good bread, delicious
Nfyz
It turns out a delicious fluffy bread. Enough 1 tsp. dry yeast.
Celestine
Tell me, someone noticed that corn, in comparison, for example, with buckwheat, turns out to be more tiny, almost crumbly, in moderation, of course. Or is it just me
Korata
I want to bake cornbread for a long time, but I just can't find cornmeal. The only thing I could find was "Gluten Free Corn Mix." It contains: corn starch, corn flour, pectin, guar gum, citric acid, baking soda, vegetable lecithin. I am very confused by starch and soda, but right on the box it says that you can bake bread from this mixture in a bread maker, just add yeast, rast. butter, salt, sugar and water. In general, right now I will take risks and conduct an experiment on fugaske. Fugaska, don't be offended at me for this)))) but ochchch. want corn ...
........................ ..................

oooh)) bake for another 50 minutes, and the bread has already risen to the kryzhka)))) really - you can 1 tsp. yeast next time. And I put 1.5. And kefir 170 ml, and 200 milk. Can the proportion of kefir be reduced? Probably it also helps the yeast to release gases)))))
jktudfcbkbuf
Hello everybody! I baked cornbread very well. Thanks for the recipe. Also a question from you to the popovod darnetskago why is he so pale?
Nat_ka
The bread is cooling down, it turned out very pretty, although I was worried about the result (I put it on morning baking in the evening). Thanks for the recipe! On the "Moulinex OW 5002" oven, a dark crust was cooked in the third program, for 1 kg.
kuliko
Yes Fugasca forgives me ... There was no kefir, she took milk, but added an egg to the 370 ml. I wanted to add canned corn to the dispenser, but when I opened the corn, it turned out that it was green peas. So I added it to the dispenser. It smells delicious, you have to wait 10 minutes.
......................
It turned out very well.
kuliko
It turned out very well.
Zest
And why did I think that cornbread would not be in use with us and left it for last? Excellent bread turned out, tall, fluffy, fragrant And the taste ... there is nothing to compare it with, you just have to try it. True, I didn't find kefir and milk in the refrigerator, but replaced it with my yogurt from market milk. Delicious! She pulled out some bread from the bucket and ran off to practice. I come - and only half of it is left. Tomorrow they order it again.
Thanks Fugasca!
Viki

This is how Corn Bread turned out
Corn bread (bread maker)
And this in the context
Delicious. This is my first corn.
Baked according to Fugasca's recipe. Without milk, only kefir. Wheat flour 450 gr. corn 100gr. Butter 40 gr.
It turned out fluffy and very fragrant. Weight when cooled down = 902 gr.
kipitka
I didn't succeed. and I was so in tune ... the top of the bread fell off, it turned out to be damp, although millet. flour poured even a little more than 500 grams .. like the bun was cute. I put 1.25 tsp with yeast, but I think that even if it was increased, it would not have changed the situation ...
Mueslik
Quote: Korata

I want to bake cornbread for a long time, but I just can't find cornmeal. The only thing I could find was "Gluten Free Corn Mix." It contains: corn starch, corn flour, pectin, guar gum, citric acid, baking soda, vegetable lecithin. I am very confused by starch and soda, but right on the box it says that you can bake bread from this mixture in a bread maker, just add yeast, rast. butter, salt, sugar and water. In general, right now I will take risks and conduct an experiment on fugaske. Fugaska, don't be offended at me for this)))) but ochchch. want corn ...
AND WHAT HAS BEEN TURNED OUT? I also have such a mixture, I must somehow use
Mueslik
Quote: kipitka

I didn't succeed. and I was so in tune ... the top of the bread fell off, it turned out to be damp, although millet. flour poured even a little more than 500 grams .. like the bun was cute. I put 1.25 tsp with yeast, but I think that even if it was increased, it would not have changed the situation ...
In your case, most likely a lot of liquid, I took 1.5 tsp of yeast, it did not rise very high, but not a flat roof, but the taste is something !! They just ate one bread, without anything. TRY MORE, THE BREAD IS WORTH IT!
Viki
kipitka, do not need more than 500 gr. wheat flour, try exactly the recipe. At the first kneading, the bun will seem thin, do not add flour. By the second batch, cornmeal will take all the liquid and you will see a quite worthy kolobok. The bread is delicious! Good luck to you!
Mueslik
: o The girl's bread has fallen off and the bread is wet, but you advise her to take even less flour. Maybe there was a lot of humidity in the kitchen (for example, the soup was boiled), so the flour picked up moisture when kneading. It was so with a proven recipe, I still had to add so much flour! Although I have an electronic scale, weighing with an accuracy of 2g
Viki
Mueslik, I have an assumption that if I set my HP to a certain size, and I give more flour, then my bread will not have to be baked. And if at the same time I reduce the yeast, then they will work out their own before baking begins and the roof will definitely fall off. But this is theory. I just tried to explain why there is less flour. I liked the bread and so I want it to be successful for everyone ...
Mueslik
: wow: I also like the extraordinary taste, my favorite! And about the installation of programs, it happens! Itself once put the products on a small bun, but forgot to change the weight! Such a negro turned out! Scrubbed and ate, now I look more closely
kipitka
tell me. This is the first time I am recalculating a recipe down to a smaller size. So, the Fugaska recipe was designed for 1 kg. I converted it to 750 grams (multiplied all ingredients by 0.75). Bread during baking has risen by only half a bucket (I will get it soon). This is not enough for a 750g loaf? Or so it is impossible to count, as I did? very good waiting for an answer.
NatalyaN
Quote: Celestine

Tell me, someone noticed that corn, in comparison, for example, with buckwheat, turns out to be more tiny, almost crumbly, in moderation, of course. Or is it just me

I also have the same impression.
UmSabir
And I crumble ((((I began to add 50 g of corn flour for 550 wheat - it crumbles less ...
Lenusya
Strange, I add 80-90 grams of corn flour to 320-350 grams of wheat. It turns out super: porous, high, does not crumble. It could be the quality of the cornmeal. I have local flour. Sold in the market by weight.
Svetik S
kipitka
you counted correctly
When I add corn or oat flour, bread always rises lower ... but it does not affect the taste ...

and my bread was all crumbling ... I began to add more butter - I stopped
Celestine
Quote: UmSabir

And I crumble ((((I began to add 50 g of corn flour for 550 wheat - it crumbles less ...

Oh, how little, and I add 100g of corn and 100g of corn mixture to 400g of wheat
kipitka
Quote: Svetik S

kipitka
you counted correctly
When I add corn or oat flour, bread always rises below ...
bad bread came out. did not rise - as smooth as a brick. thick crust. the mode was 4h30 min - whole grain. maybe I measured the cornmeal incorrectly - I don't have a scale. I measured it out in a measuring glass like a wheat one. but maybe corn is heavier?
and in general, the bread stopped being obtained. the same flour. the same yeast. and bread for the last week or two does not work at all ...
marishka
Quote: Celestine

Tell me, someone noticed that corn, in comparison, for example, with buckwheat, turns out to be more tiny, almost crumbly, in moderation, of course. Or is it just me
Indeed, corn bread crumbles quite a bit because corn flour is low in gluten.
Svetik S
Quote: kipitka

bad bread came out. did not rise - as smooth as a brick. thick crust. the mode was 4h30 min - whole grain. maybe I measured the cornmeal incorrectly - I don't have a scale. I measured it out in a measuring glass like a wheat one. but maybe corn is heavier?
and in general, the bread stopped being obtained. the same flour. the same yeast. and the bread for the last week or two does not work at all ...

it seems to me that corn is different in weight from wheat
you try to bake simple bread by replacing 50 g of flour (for a start) with corn

I bake on this

For 1 medium loaf:
330 ml water
40-50 ml of sunflower oil
500 gr white bread flour
1 1/2 tbsp milk powder
1 1/2 tsp salt
1 1/2 tbsp sugar
1 1/2 tsp dry yeast

all my bread is born from this recipe.
if you have your own checked one - experiment with it.

P, S, if necessary, I can weigh the flour and pour it into a glass)
Baksyusha
I just baked this bread using half of the Fugaska norm. The gingerbread man during the first batch turned out to be very steep, ragged. I put it in order by adding vegetable oil
I baked on the whole-grain program, in my oven it is designed for 3.5 hours for a small loaf. How it rose from me, if you saw (I already managed to imagine myself as a cool baker), got to the very top, and then, when baking, take the roof and collapse Well, nothing, now there will be something to work on ... because I feel that I will bake it more than once.
But the taste of the cornmeal turned out to be excellent, and it crumbles in moderation. A huge thanks to Fugaska, my breads according to her recipes always turn out delicious!
kipitka
Svetik S it would be nice. weigh it ... otherwise I only know that rye is lighter than wheat. but I don’t know about corn, otherwise it’s the second time that corn is not working ... hands down
Svetik S
and so on the 250 ml mark I got 140 g of corn flour

do
Luysia
Dear fugaska! Accept Thank you so much for the cornbread recipe !!! I did everything strictly according to the recipe, it turned out super! And delicious and beautiful! And most importantly, such bread, in the sense of corn, cannot be bought in a store.

I am a newbie in bakery, a bread maker (LG HB-205CJ) has just recently appeared. But thanks to this site, I had almost no negative results (except for chocolate bread, but it's my own fault - cold liquid and fast program)

I downloaded the collection of recipes fugaski, for that one more thanks! I will experiment and gain experience. This is limited only by the rate of eating bread in my family. And how many plans!

Janet
Yesterday I baked a cornbread, very tasty, probably, since I only got crumbs. It turned out to be very low, can you put less corn flour? Many thanks from my family!
mausi1968
Now the bread is ready, it will cool down - we will try it! In any case, he rose - beyond praise
Yuliko
Please tell me if it is possible to replace dry milk with plain milk? How many ml then will it be? It's just that we don't sell anywhere, only dry cream for coffee? Or is milk powder from baby food suitable? I looked at the composition, there was also palm oil and plus all sorts of vitamin supplements. Will it fit?
Celestine
Quote: Yuliko

Please tell me if it is possible to replace dry milk with plain milk? How many ml will it be then? It's just that we don't sell anywhere, only dry cream for coffee? Or is milk powder from baby food suitable? I looked at the composition, there was also palm oil and plus all sorts of vitamin supplements. Will it fit?

You can safely replace all or half of the liquid with milk, whey, etc.
kava
I'm baking cornbread right now. At first, joy knew no bounds - I climbed under the very observation window, but now the middle has failed. There are 20 minutes left until the end of baking. I controlled the gingerbread man, replaced the yeast with live yeast (12 gr.). It's a shame, such beauty loomed ...
fugaska
maybe a bit too much yeast? live yeast is stronger than dry yeast ...
kava
May be. Next time I'll try a little less yeast and put in a little more flour. When baked, there were such smells, the husband thought that the bread was cheese. And so, the taste of the bread is delicious, half of it has already been reduced.

P1030775.jpg
Corn bread (bread maker)
P1030776.jpg
Corn bread (bread maker)
Tatyana*
Quote: fugaska
Thank you for the recipe - I made 200 ml of kefir + 170 ml of milk, instead of corn grits I used dry dairy-free corn porridge "Malyshka", put 1.5 tsp of yeast. Dr. Otker (I always use them) - it turned out just great !!! The bread rose perfectly, acquired a pleasant light yellow hue, was very soft and taste-like !!!
vassa1975
Fugaska you "set off" Excellent recipe. Now I will try to bake such baguettes. By the way, I baked: from powdered milk (baby food "Malyshok"), instead of butter - olive oil. And since we do not sell cornmeal, I bought baby porridge "Malysh" - cornmeal without milk, sugar and salt. There the composition is corn flour, vitamins and minerals. The crust is very tasty - crispy. Yeast - 1.5 tsp A loaf is obtained - 1 kg (or slightly less). True, the cost of such a loaf of bread is about 50 rubles. All the same, this is not a cheap pleasure!
Killer73
Today I baked bread according to this recipe. Baked half a portion (500g) in wholemeal bread with a medium crust. There was no kefir, I used milk and a little sour cream, and, at a signal, poured a handful of diced Dutch cheese.
It turned out to be a very tasty middle, but the bread did not fit much, it turned out to be very small and flat, the crust is too thick.
Can anyone guess what my mistake is? I really liked the taste and slightly grainy structure of the dough, I want to bring the bread to mind.
Corn bread (bread maker)
aynat
Fugaska, and I did it, thanks for the recipe! True, he did not rise very much, but this is due to the fact that I drank cold milk with kefir (otherwise, because of the heat, sometimes the bread sags). But this is the first recipe with which the dough mixer remained in the bucket.
Domovenok
And on which program to bake this bread?
shade
Peace be with you bakers!
Domovenok works the same for me, both on the main and on the whole grain. I tried the same on sweet printsyp
experiment.
I myself am still wise with this bread - I keep trying to ensure that it does not crumble, but so far it doesn’t work, although people do not seem to complain, but I have a problem with this
Misha
Quote: shade

I myself am still wise with this bread - I keep trying to ensure that it does not crumble, but so far it doesn’t work, although people do not seem to complain, but I have a problem with this
Bread stops crumbling if used instead of yeast sourdough. The structure of the crumb improves, "wrinkling" disappears, the crumb becomes elastic, and when compressed, it restores its original shape. Bread does not dry out for a long time and does not grow moldy. Here's my sourdough cornbread.

https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=6850.0
shade
Peace be with you bakers!
MISHA with both hands for the leaven - did it work
but I set myself a goal in leaps and bounds, it seems like it’s interesting and
others will come in handy because not everyone is friends with sourdough, although nothing complicated
Irina_g
Quote: Tatiana *

Thank you for the recipe - I made 200 ml of kefir + 170 ml of milk, instead of corn grits I used dry dairy-free corn porridge "Malyshka", put 1.5 tsp of yeast. Dr. Otter (I always use them) - it turned out just great !!! The bread rose perfectly, acquired a pleasant light yellow hue, was very soft and taste-like !!!

Tatyana *, what mode did you choose? I have the same stove and I want to try it
Domovenok
baked this bread! very tasty !!!!!!!!!!!!!!!! Thank you very much for the recipe !!!

Only I have a question: is it not very high for everyone? I got it at the level of a bucket, one might say it would be a bit higher, but the roof was askew It's just that my ordinary wheat bread gets right up to the lid usually
Killer73
Domovenok, I got quite short, although delicious. On the previous page, I asked to read to advise, but so far the specialists are silent
fugaska
I suggest one solution to the problem: try to recalculate the amount of ingredients for a smaller amount of flour. just the stove can be designed for a loaf weighing less than I laid out the recipe
like this, for example:
corn flour - 80 gr
wheat flour - 420-450 gr
butter - 30-50 gr
salt - 1 tsp
sugar - 1-2 tbsp. l.
yeast - 1.5 tsp
kefir (plus milk, plus whey or just kefir, the main thing is that the total amount of liquid is not more than the given one) - 310 ml

try to do this, maybe there will be only a higher gram of bread 50 grams of wheat flour do not fill right away, and add it during the kneading process, if necessary. just be sure to follow the test, this is the key to success

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers