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Corn bread
🇬🇧United Kingdom of Great Britain and Northern Ireland
•View in original language
(Português)
2 hour(s)
8 servings
Comida com
@comidacomafeto- Ingredients
- Recipe
- Slightly warm whole milk [you can use plant-based milk if you prefer]1 cup
- dry yeast1 tablespoon
- sugar140 g
- salt1 teaspoon
- unsalted butter, melted and cooled [you can use margarine if you prefer]30 g
- egg1 unit(s)
- cornmeal1 cup
- 2 1/4 cups all-purpose flour1 unit(s)
- Dilute the yeast with a little milk;
- In a bowl or large bowl, place the rest of the milk, add the beaten egg, the melted and cold butter, the sugar, salt and the yeast diluted with the milk – stir well to combine everything. Add the cornmeal little by little, stirring to dissolve;
- Add half the wheat flour and knead until the dough absorbs all the wheat. Then add the other half and continue kneading until the dough is very smooth – about 10 minutes of manual or planetary kneading is enough;
- Cover the dough and let it rest in a warm place [inside the oven off and with the light on is ideal] until it doubles in size – around 1 hour, 1 hour and a half;
- After the dough has risen, remove the air from inside it by lightly tapping the surface with the back of your hand. Model the dough as you wish, on a lightly floured surface;
- Transfer the shaped dough to a floured baking sheet and let it rise again until it almost doubles in size. Then make some cuts in the surface, if desired;
- Bake the bread in a preheated oven at 200° for approximately 30 minutes.
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