Butter Corn Bread - A Step By Step Recipe With A Photo
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Video: Butter Corn Bread - A Step By Step Recipe With A Photo
Many people in vain underestimate cornmeal, but I want to change that and tell you how to make butter corn bread, very fragrant, dense and bright corn sourdough bread.
Thanks to the improved recipe, this sourdough bread turns out to be unlike other types: very moist and dense inside. At the same time, corn flour gives it a completely different taste and aroma, no less appetizing than the classic one. Such bread can be safely served with first courses or used as a base for sandwiches. It is much easier to cook it than bread with wheat sourdough, since the dough does not need to be kneaded, as a result it turns out to be rather soft, with a spatula it is distributed over the shape.
Purpose: For lunch / For dinner / For an afternoon snack / Inexpensive
Main ingredient: Dairy products / Flour / Butter / Eggs / Corn flour
Dish: Baking / Bread
- Whole-ground corn flour - 400 Grams (200 g - in sourdough, 200 g - in dough)
- Water - 200 Grams
- Corn dough - 400 Grams
- Wheat starter - 2-3 st. spoons
- Chicken Egg - 3 Pieces
- Butter - 50 Grams
- Salt - 1 Teaspoon
- Sugar - 1 Teaspoon
How to cook "Corn Butter Bread"
1. Prepare the dough: put the starter starter in a bowl, add water and mix thoroughly. Add cornmeal, stir. Cover the bowl with cling film and leave at room temperature for 12 hours. 2. Put the dough into a deep bowl, add eggs, sugar and soft butter. Stir until smooth. Add corn flour and salt and knead the dough with a spatula until smooth. 3. Form a bun, cover it with foil and leave for 1 hour at room temperature. Place the dough in a mold and distribute it evenly. Press the dough firmly so that there are no voids in the finished product. 4. Cover the dish with a lid and leave for another 1 hour. Without opening the form, bake the bread in an oven preheated to 190 degrees for 1 hour. Remove the finished bread from the mold and cool completely on the wire rack. Enjoy your meal!