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- Ingredients
- Recipe
- Wheat Flour (Approx. 1.5kg)1 kg
- Corn1 can(s)
- Water (measured from a can of corn)1 can(s)
- Milk1 can(s)
- Oil1/2 can(s)
- Cornmeal1 can(s)
- Sugar6 tablespoon
- Salt1 teaspoon
- Organic Dry Yeast2 unit(s)
- Cornmeal to taste
- Margarine to taste
- Gem1 unit(s)
- Water to taste
- 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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