Ingredients
- Egg | 1 unit(s)
- Corn oil | 1/2 cup
- Corn (2 ears or can) | 1 cup
- Cornmeal | 1 cup
- Wheat flour | 2...1/2 cup
- Sugar | 2 teaspoon
- warm milk | 1...1/2 cup
- Salt | 1 teaspoon
- Organic Bread Yeast (1 pack) | 10 g
- Fennel seeds (optional) | to taste
Recipe
- In the blender, beat the eggs, oil, warm milk, corn, cornmeal and salt well.
- In a bowl, mix the dry ingredients (flour, yeast and sugar).
- Then add the blender mixture and stir with a wooden spoon.
- Cover with a clean cloth and let it rest for 40 minutes to 1 hour.
- Grease and sprinkle two rectangular molds with cornmeal and pour half of the dough into each one, cover again with a cloth and let it rest for another 40 minutes.
- After this period, add fennel seeds (optional)
- Sprinkle some cornmeal on top and take it to the preheated oven for approximately 35 minutes. Makes 2 loaves.
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