Today I want to share one of mine with you Economic recipes What more happened here at home: homemade bread with a touch of green corn! I love preparing this wonder on weekends because it fills the house of an irresistible aroma and saves a lot in relation to baking bread.
In addition, the slight flavor of the corn gives a special touch that everyone loves. I will teach you how to prepare this cute and nourishing bread that will transform your snacks!
How to make homemade bread
I prepare this bread using corn crested beaten in a blender, mixed with eggs, flour and wheat flour. The dough is so soft that you can open yourself with your hands, without rolling!
After modeling, I make a brush with eggs and flour with corn flour to give that traditional appearance. The result is a golden bread outside and cuddly inside, perfect for any time of the day. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- 300 ml of hot water
- 1 canned corn can (drained)
- 2 eggs
- 100 ml of oil
- 4 tablespoons of sugar
- 1 tablespoon of shallow salt
- 1 cup (190 ml) of corn flour (about 80 g)
- 1 tablespoon full of dry organic yeast (10g)
- 700 g of wheat flour
- 2 tablespoons of margarine (or butter)
- To brush:
- 1 full egg beaten
- Finally:
- Corn flour to sprinkle
Methods of preparation
Prepare the corn base:
- In a blender, add hot water and drained corn.
- Beat for about 2 minutes until it is very thin.
- You can strive to get your Jagan if you prefer, but I like to leave to enjoy the fibers.
Create the initial mixture:
- Still in a blender, add 2 eggs, corn flour, oil, sugar and salt.
- Beat for about 1 minute until a thick cream forms.
Add the yeast:
- Transfer the mixture to a bowl, add the dry organic yeast and mix well.
- Leave to rest for 5 minutes to activate the yeast.
Prepare:
- Start adding the wheat flour gradually, initially moving with a spoon and then with your hands.
- The dough should be neither too soft nor too hard – it must be in the right point for the bread to be cuddly.
Model the mass:
- Divide the dough into 4 equal parts and create balls.
- Put them in the bowl sprinkled with a little wheat flour.
- Cover with a cloth and leave to rest for 15-20 minutes.
Model the bread:
- Open each ball with your hands until it forms a disc.
- Distribute a thin layer of margarine on each disc and wrap them, form long bread.
Final preparation:
- Place the bread in an greased pan, leaving a space of about 3 fingers with each other.
- Dispose with the beaten egg and generously sprinkle the corn flour above.
Second fermentation:
- Let the bread grow for another 15-20 minutes or until almost double.
Cook the bread:
- Cook (without preheating) at 170 ° C for about 25 minutes.
- In the last few minutes, you can turn on the “Gilder” function of the oven to give that special color to the bread.
Sirva:
- Remove from the oven and wait for it to cool just before serving.
- The bread is soft and delicious still hot!
SUGGESTIONS
Water temperature: use hot water (not hot) to correctly activate the yeast without killing it. Point of the dough: the dough should be a little sticky, but not to the point of attacking a lot in the hands. If you are attacking too much, add a little more flour. Fermentation: on the colder days, let the dough rest for longer. If you can put it in a sunny place, even better! Store: this bread remains soft for a maximum of 3 days at room temperature if stored in a closed container or a plastic bag.
Perfect combinations
This homemade bread with green corn is wonderfully well combined with:
- Butter or margarine melted
- Cheese cream
- Sliced cheese (mozzarella, plate or curd)
- Cold as ham or turkey breast
- House folders (Patês)
- Fruit
- Honey
- A very hot coffee for that time of snacks
I particularly like to prepare a sandwich with a slice of mozzarella, onion and full pepper. It is divine!
Conclusion
AND Homemade bread with touch of green corn It’s really a Joker in the kitchen! In addition to being cheap and easy to do, it becomes incredibly soft and tasty. The corn touch gives a special flavor and leaves the house with a delicious homemade food aroma.
Try to do it on weekends and I’m sure it will become a tradition at your home, as it has become mine. It is very rewarding to see the whole family together savor a warm bread made with love. Also, after dominating this recipe, you will never want to buy bread in the oven!
Can I replace canned corn with fresh tip corn?
YES! You can use fresh pointed corn, but you must cook it first. Once cooked, remove the grains from the ear and use the same quantity of the recipe. The taste will be even more natural and delicious.
Is it possible to prepare this gluten -free bread?
For a gluten -free version, you can replace wheat flour with a mixture of rice flour (500 g) and corn starch (200 g), but you will have to add 2 tablespoons of xanthan rubber to turn the dough. The result will be a little different in the consistency, but still very tasty.
How long can I keep this bread?
At room temperature and well stored in a closed or packed container in plastic film, the bread lasts up to 3 days keeping softness. You can also freeze for a maximum of 3 months in suitable freezing packaging.
Can I use chemical yeast instead of organic?
I don’t recommend it. Biological yeast is essential for adequate consistency and bread growth. Chemical yeast does not produce the same result and the bread would be heavy and with a different flavor.
What is the difference between cooking in high or low shape?
Bread can be cooked in high and low shapes. In high shapes (such as the English cake), bread tends to grow and is bread -shaped bread in the shape of a bread. Already in low forms (like the trays), it spreads more and becomes more flat. The time of the oven can vary slightly, so keep an eye on!
