Corn flour is a dietary product which has health giving qualities. Corn flour is highly appreciated by culinary specialists and bakers, from it cook great bread which crumb has friability. And the magnificent taste and aroma proceeding from newly-baked roll of cornbread not to express in words, it should be felt.
It is required to you
- glass of water;
- 150 g of corn flour;
- 350 g of wheat flour of the premium;
- salt;
- sugar;
- yeast;
- powdered milk;
- vegetable oil.
Instruction
1. Begin preparation of this bread with soaking of corn flour thanks to what it will soften and will become much softer. Sift in a bowl 150 grams of corn flour through a sieve two-three times. During this time it will as much as possible be saturated with oxygen. Fill in flour 2/3 with a part of a glass of warm boiled water (don't use at all hot water as flour can cook) and carefully mix a spoon. Cover a bowl with a towel and leave for fifteen minutes.
2. I came it is time to be engaged in yeast which teaspoon should be parted in one third of a glass of warm water. Add two teaspoons of granulated sugar and carefully mix before its full dissolution. Leave for ten minutes, during this time yeast will begin to become more active and foam.
3. Sift wheat flour highly over a bowl, add to it a teaspoon of table salt and pour in six tablespoons of fresh cow's milk. Add to a bowl with wheat flour the yeast dissolved in water, two tablespoons of vegetable oil and the corn flour which was in time to bulk up. Begin to knead dough.
4. At first dough will seem to you firm and dense, you shouldn't worry, it will gain softness and elasticity in process of its batch. Knead dough within ten minutes, then shift in ware and cover with a towel or a polyethylene sack. In one and a half-two hours in the warm place, dough will disperse and will increase in volume almost twice.
5. Fill a little flour on a table, lay out dough and create long loaf, shift it to the baking tray oiled vegetable and leave to rest in bed half an hour more. At this time include an oven and warm up it to 200-220 degrees. Bake bread of corn flour within 25-30 minutes, then shift loaf to a wooden board and cover with a towel. In twenty minutes it is possible to break off a piece fresh, still warm bread and to taste this with anything incomparable taste.