Description
This bread with a wonderful flavor of corn - crust is very crispy and the inside soft crumb! Perfectly suited for sandwiches and soup. I did it in portions, you can divide the dough into pieces and bake two loaves of bread.
Ingredients
-
Flour
600 g
-
Water
230 ml
-
Corn
190 g
-
Sugar
60 g
-
Salt
9 g
-
Butter
20 g
-
Yeast
4 g
-
Milk
25 g
Cooking
For fermenting in a large bowl, mix the flour - 70g, water - 70мл, sugar 10g dried yeast on the tip of a knife. Cover with plastic wrap and refrigerate overnight.
With canned corn, drain the liquid.
Blend corn with 100 ml of water in a blender.
In a bowl, mix the remaining flour, yeast and dry milk, sugar, salt, softened butter add water and mashed corn, yeast. Make dough, it is elastic and almost does not stick to hands, but not steep. If too sticky, add flour. The consistency depends on the juiciness of the corn. Can the dough be kneaded in the bread maker or in a food processor. Drove the finished dough into a ball and place in oiled bowl, cover with polyethylene. Put in a warm place until increase in 2 times.
I decided to bake a batch of bread in the form of bars. To do this, the dough was divided into 6 parts.
Purpose we will flatten out a piece of dough into a pancake. Wrap one of the sides of the dough to the middle and seal up the fold with your finger or palm edge.
Then turn and seal the top and opposite side. After that the dough fold in half, you get an oblong piece of wood.
Seal the edge of his hand it on the long edge. Put the seam side down. Podocyte the dough with your hands to form the cushion.
Formed and sprinkled the top with flour bars stacked on the delay - again, to increase twice.
Then make cuts on the surface of the bars in the form of a drawing of the ear of corn - grains.
Preheat the oven to 250°C. set the temperature to 230 C and bake for 5 minutes, and then 200 until done.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.