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Blend the milk + corn + oil + water + salt + cornmeal + sugar in a blender.
Pour the mixture into a bowl and place the yeast to dissolve it.
Add the flour little by little until you get a homogeneous mixture.
Remove the dough from the bowl and start kneading for 10 minutes.
Put the dough back in the bowl and cover with plastic wrap or a dish towel and let it rest for 20/30 minutes.
Shape the bread as you like. My suggestion is to divide the dough in two and roll the bread in two units.
Grease the mold with margarine and sprinkle sifted cornmeal on it.
Pass a yolk mixed with a little water. Then sprinkle some cornmeal over the buns.
Place the loaves in the pan and place in the oven at 200°C for 40/45 minutes or until golden.
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