On the shelves of shops you can often meetdifferent kinds of flour. So why not stock up on food and cook corn bread in the bread maker? The recipe that we present is unusually simple to perform, and the baking itself is very delicious. In addition, corn bread can bring a variety in the daily diet.
Now we will learn how to bake corn bread in a bread maker. The recipe contains sour milk and two kinds of flour. Here is a complete list of ingredients that you need to prepare a delicious bread:
Tip: you can bake using the normal mode of the unit, or turn on the "Bread from whole grain flour" mode.
Kefir or sour milk is slightly warmed up. First we pour into the bucket of the unit our warm sour milk product and vegetable oil, then immediately add salt and granulated sugar. There we sift both kinds of flour and at the very end add yeast. That's all. It remains to set the regime, as we agreed, to indicate the weight of 750 grams, to specify a dark crust and wait until the end of the process to get out of the unit a fragrant corn bread. In a bread maker, you can try to make a recipe without wheat flour (for the sake of experiment).
Feel like an American, replacethe amount of wheat flour indicated in the recipe for a mass fraction equal to the mass of the corn loose ingredient. Then you can appreciate the rich corn taste, the bright yellow color of the cooked bread and make some comparisons. However, if you do not gravitate to radical changes, leave everything as indicated in our recipe. The total cooking time is 3 hours and 40 minutes. Get the bread, cool on the grate, cut and immediately serve to the table. A fragrant bread crust, which is so fond of children and adults, it turns out special!
Several types of flour in stock have notis forbidden. Suddenly there will be a prolonged rain on the street, and the piercing wind will beat the desire to leave the house for bread. In addition, no store products compare to the quality of home products, especially if we are talking about unusual corn bread. In the bread maker (the recipe that we now represent) any product at the output turns out to be natural, fresh. On the secondary processing of raw materials, as in the bakery, there can be no question.
Here is the list of products that will be needed for cooking corn bread:
Corn bread in the bread maker (recipe that wewe present to your attention) can be prepared with the addition of olive oil in the dough. Therefore, all lovers of the tart southern product can replace the traditional sunflower, indicated in our list of ingredients.
We put the products in the order in whichis indicated on the bread maker. First, pour warm water into the container, and then add the vegetable oil. Then we pour the necessary amount of salt and sugar. Both types of flour will be sifted into a separate container, and then added to the bowl of the unit in such a way that the bulk product completely covers the water.
At the very top, we make a small groove fordry yeast and add our last ingredient. Now we will have to put the bowl in the unit, close the lid, set the desired regime and wait for the corn bread to be baked. In the bread maker "Kenwood" you can set the usual mode for baking, choose the weight (750 g), and also, if desired, set the degree of ruddy brownness. The process of kneading the dough can also be visually checked, and in case of which a little add either flour or water. Also in the unit there is a function of maintaining the temperature, so bread for dinner can always be served warm.
In any case, in three and a half hours alreadywill be ready tasty ruddy corn bread. In the bakery (the recipe with the photo we provided to readers in the materials of our today's article), baking a dish is extremely simple, because you only need to consistently lay food, and the whole tedious process of kneading the machine will take over.
Tip: after the bread is baked, take out a loaf from the bowl, place on a dish and cover with a cotton towel. After all, the finished product evaporates too much moisture, while it cools. To taste was saturated, but not dry, bread and cover with a towel, in addition, under the cloth bread rests and comes to the full readiness. Corn bread, in a bread maker (we recommend using our recipe) baked, will also remain soft, with a perfume aroma, if it is immediately cooked, do not forget to cover it.
To avoid problems with washing the unit, it is necessary to pour the products in small portions, while the mixing paddle is already started.
If the sides of the loaf are rouged during bakingas you want, and the top does not get a bit, then you can put hot breads in the oven for 5 minutes. And then the hunchback will also brown.
If the bread gets out of the container when baking, slightly reduce the amount of wheat flour when laying.
In a good and quality test for salt1-1.5% of the flour content, and sugar and oil - no more than 5%. Fats and sugar, added to the dough, can extend the shelf life of the finished product.
In the finished loaf sometimes formed a fossa, thisis due to the fact that in the flour used for batch was an insufficient amount of gluten. To avoid deformation of the finished product, do not use damp flour, avoid drinking too much warm water, and make sure that the amount of liquid in the dough does not exceed the amount specified in the recipes.