Quick bread for the house of corn is an economic, practical and delicious recipe that everyone likes, perfect for those looking for a nice and surprising flavor. With a few simple ingredients, you can prepare a soft bread that combines with several occasions, without complication and without spending a lot.
How to prepare homemade corn bread
To prepare this corn bread, mix the corn blender, eggs, milk, water, oil, sugar, corn flour, salt and yeast, then gradually add the flour until the dough is at the point. Sovar well, grow to double the size, shape the balls and let it grow again before cooking until golden brown. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- 2 eggs
- 100 ml of whole milk
- 100 ml of hot water
- 60 ml of oil (I prefer oil to prepare the cutest bread)
- ½ can of corn (80 g), without water
- ½ cup of sugar (85 g)
- ½ cup of corn flour (75 g)
- 500 g of non -yeast flour (approximately, may vary)
- 1 sachet (10 g) of dry organic yeast for bread
- 1 teaspoon of salt (6 g)
Prepare the mode
Prepare the liquid mixture:
- In a blender, I hit corn, eggs, milk, water, oil, sugar, corn flour, salt and baking powder for about 1 minute until the corn dissolves.
Add the flour:
- In a large bowl, I put about 500 g of wheat flour, I gradually add the liquid mixture and start mixing with a spoon.
Regulates too much:
- I will gradually add the flour until the pasta shakes from the hands, but without too hard, so the bread is not dry.
- The dough should be soft and slightly sticky.
Guide the dough:
- I transfer to a clean work surface and dough for about 10 minutes until the dough is smooth and elastic.
- If necessary, I add a little more flour.
First fermentation:
- I have a ball with the dough, put in a bowl fat with oil, covered with plastic movies and leave the rest in a hot place for 1 to 1h30, up to double size.
Model the bread:
- After growth, you can turn slightly to take the air, divide the dough into balls of about 100 g each and put in an anointed pan.
Second fermentation:
- I cover the balls and let them grow again for about 50 minutes in a hot place (it can be inside the off -off oven).
Finish and cook:
- To give a charm, pass some water with your finger on the surface and corn flour.
- Associated in a preheated oven at 200 ° C for 20-25 minutes until golden brown.
Cold:
- I retire from the oven and let it cool on a grill for not being humid underneath.
SUGGESTIONS
Use the oil instead of butter to make the bread cute. Gradually add the flour to check the consistency of the dough and prevent it from drying out. Be patient in fermentation; The secret for a soft bread is to grow the dough well. If you prefer, you can model the bread to the biggest English cake. For a special touch, sprinkle the corn flour on the surface before cooking.
Revenue combinations
This corn bread is good with butter, curd, jams, creamy cheeses such as Catuiry and even Guava for a sweet touch. It is also nice to accompany coffee, tea or for a nourishing afternoon snack.
Conclusion
Do corn bread at home It is a simple and rewarding experience. With ingredients at affordable prices and a simple step step, you can prepare soft, tasty and perfect bread for any time of the day. This recipe combines economy, taste and practicality, ideal for those who want economic recipes without sacrificing taste and quality.
How long does it take to prepare corn bread?
The preparation of the pasta lasts about 30 minutes, more from 1 to 1h30 for the first fermentation, 50 minutes for the second fermentation and from 20 to 25 minutes to cook.
Can I replace the oil with butter in the recipe?
Yes, but the oil makes the bread cuddly and softer, while the butter can make the dough a little more dense.
What is the best way to find out if the mass has grown enough?
The dough should bend of size and become visibly more airy and soft to the touch.
Can I make bigger bread instead of balls?
Yes, you can shape the dough in a large bread and cook in an English cake, adjusting the time of the oven.
What to do if the dough becomes very sticky?
Gradually add the flour to the pasta not glued from the hands, but be careful not to overdo it and leave the bread dry.
