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Corn bread


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Tempo de preparo

2 hour(s)


8 servings

  • Ingredients
  • Recipe
  • boiled or canned corn200 g
  • wheat flour4 cup
  • hot water1 cup
  • olive oil3 tablespoon
  • salt3 teaspoon
  • dry yeast10 g
  • sugar2 tablespoon
  • cornmeal for sprinkling to taste
  1. Blend the corn and hot water in a blender and set aside. In a large bowl, place the yeast, sugar, olive oil and the whipped cream of corn and mix well with a spoon.
  2. Add the salt and flour little by little. Stir the dough with a spoon, and when it is thicker, transfer the dough to a floured bench and mix well, adding the flour little by little and kneading the dough. Transfer the dough to the bowl and let it rest for 1 hour, the dough should double in size.
  3. After rising, take the dough out of the bowl and cut it with a knife into 8 pieces, which will be the 8 balls that we will shape the breads. Make the desired shape and sprinkle cornmeal all over the dough.
  4. Transfer the balls to a roasting pan greased with oil and cornmeal and let the dough rest for another 30 minutes, the breads will rise well during this time.
  5. While the dough rests, turn on the oven to preheat to 180ºC. Bake the buns for approximately 40 minutes, or until golden.

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