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- 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
- 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.
- 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.
- 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.
- 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.
- 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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