Yeast bread with corn flour
Homemade bread may not be cheaper than store-bought, but it certainly tastes better and leaves plenty of room for creativity. Today I added cornmeal. Since cornmeal alone does not rise well, it is usually combined with wheat flour. The ratio given in this recipe is 5:1. I would like more corn flavor, so next time I will increase the cornmeal and reduce the wheat flour. The bread is fluffy, soft and delicious, and disappears twice as fast as a store-bought loaf!
Place all the ingredients in the bread machine and run the “Regular Bread” program for 4 hours.
I don’t have such a unit, so I knead the dough in a dough mixer and bake it in a mold in the oven.
Knead briefly, just until the ingredients come together, then leave the dough to rise. In my warm kitchen this takes about 30 minutes.
Knead more thoroughly the second time. I use a mixer for 10-12 minutes to develop the dough.
While the dough is kneading, grease the pan with vegetable oil. Grease every side thoroughly. Otherwise, it will be difficult to remove the bread later.
Form the dough into a ball and then give it an elongated shape. Place in the mold, pressing lightly in the corners so that there are no voids.
Place the form with the dough in a cold oven. Place a fireproof container with hot water (about 1 cup) on the bottom of the oven. Turn the oven on at 50 degrees and leave the bread to rise for 15 minutes.
After the allotted time, raise the temperature to 200-210 degrees. Bake the bread for 35 minutes.