This delicious bread, as a rule, is served to dishes of eastern and Indian cuisine. By itself it is very tasty and airy. You can cook it for breakfast. If you have a bread maker, the preparation will not be difficult at all, since the recipe for corn bread for a bread maker is quite simple.
Bread from corn flour - recipe
Homemade bread is always much more useful than a store. This bread from corn flour in a breadmaker, will have to taste all your family. Especially it is tasty with honey for morning tea. This recipe is intended for the preparation of corn bread in the Panasonik bread maker, if you have another model, then take a closer look at the recipe and try to make such a treat in your appliance.
Ingredients:
- wheat flour - 400 g;
- corn flour - 100 g;
- dry yeast - 2 tsp;
- salt - 1 teaspoon;
- sugar - 1 tbsp. a spoon;
- olive oil - 1 tbsp. a spoon;
- water - 370 ml.
Preparation
In the bowl of the bread maker, pour the wheat and corn flour. In one direction from the flour hill, pour in the salt and pour olive oil, on the other side dry yeast, on top of which pour sugar. Also pour out the water over the salt. Set up the bread maker for the "regular bread" program, time - 4 hours, size - XL, crust - medium. When the bread is ready, put it on a dish and cover with a towel, so he stood for a while.
How to bake corn bread with cheese?
Ingredients:
- corn flour - 2 items;
- wheat flour - 2 items;
- kefir - 2 items;
- olive oil - 1 tbsp. a spoon;
- eggs - 1 piece;
- salt - 1 teaspoon;
- dry yeast - 2 tsp;
- sugar - 1,5 tbsp. spoons;
- cheese - 200 g;
- a mixture of Italian herbs.
Preparation
In a deep bowl, combine the corn and wheat flour. Add salt, dry yeast, a mixture of Italian herbs (if you do not find the mixture, then just add separately - basil, thyme, green onions) and grated cheese. Mix everything well. Form a mixture from a flour mix and make a groove in the middle, then pour olive oil and kefir into it. Knead the dough so that it falls away from the hands. If necessary, add wheat flour. Cover the bowl with a towel and put a warm place for 40 minutes to make the dough come up. After that, knead it again. Put the bread in a mold, pre-oiled, puncture a couple of times with a fork, make a couple of cuts and leave the bread to brew for another 25 minutes. Bake the bread warm up to 200 degrees and bake bread for about 40 minutes. After the time has elapsed, turn off the bread maker and leave the bread for 10 minutes.
Corn bread on leaven
Ingredients:
- cornmeal - 150 g;
- wheat flour - 300 g;
- dark molasses - 1 tbsp. a spoon;
- wheat leaven - 150 g;
- hot water - 200 ml;
- salt - 1,5 tsp.
- olive oil - 2 tbsp. spoons.
Preparation
Pour the corn flour into a small container, fill with hot water and cover. When the mass has cooled down to room temperature, you can begin to knead the dough. In a deep bowl, pour out the wheat flour, add salt, corn mixture, leaven, treacle and olive oil. Stir well and knead the dough so that it does not stick to your hands. If it turns out friable, add a little water. Ready the dough to roll into a bowl, wrap it in film and put it away for the night in the refrigerator, on the bottom shelf.
The next day, take out the dough from the refrigerator and let it warm for an hour and a half in a warm place. Then lay on a flour-flaked board and form a loaf by making a small incision along it. The bottom of the container for the bread maker sprinkle with corn flour and put into it your loaf. Cover with a towel and let stand for about 2 hours. Before baking, sprinkle the top of the bread with water. Bake corn bread at a temperature of 210 degrees for 50 minutes. The first 10 minutes, periodically sprinkle the bread with water. Put the bread on the cutting board and let it cool.