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Corn bread

🇬🇧United Kingdom of Great Britain and Northern Ireland

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Tempo de preparo

2 hour(s)


8 servings

Comida com

  • Ingredients
  • Recipe
  • Slightly warm whole milk [you can use plant-based milk if you prefer]1 cup
  • dry yeast1 tablespoon
  • sugar140 g
  • salt1 teaspoon
  • unsalted butter, melted and cooled [you can use margarine if you prefer]30 g
  • egg1 unit(s)
  • cornmeal1 cup
  • 2 1/4 cups all-purpose flour1 unit(s)
  1. Dilute the yeast with a little milk;
  2. In a bowl or large bowl, place the rest of the milk, add the beaten egg, the melted and cold butter, the sugar, salt and the yeast diluted with the milk – stir well to combine everything. Add the cornmeal little by little, stirring to dissolve;
  3. Add half the wheat flour and knead until the dough absorbs all the wheat. Then add the other half and continue kneading until the dough is very smooth – about 10 minutes of manual or planetary kneading is enough;
  4. Cover the dough and let it rest in a warm place [inside the oven off and with the light on is ideal] until it doubles in size – around 1 hour, 1 hour and a half;
  5. After the dough has risen, remove the air from inside it by lightly tapping the surface with the back of your hand. Model the dough as you wish, on a lightly floured surface;
  6. Transfer the shaped dough to a floured baking sheet and let it rise again until it almost doubles in size. Then make some cuts in the surface, if desired;
  7. Bake the bread in a preheated oven at 200° for approximately 30 minutes.

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