Bread with corn crust

Submitted by enr on 05 Dec 2012
1 kg flour type
21 g yeast
1 tsp sugar
1 tsp salt
3 tbsp yogurt
1 tsp baking soda
25 g soft butter
1 tea cup . cornmeal
Bread with corn crust
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Yeast, sugar and 1 tbsp flour mixed in a suitable container and leave in a warm place to rise. Type flour is sifted and add to it rise yeast, salt, yogurt, baking soda, the butter and cool water for mixing of soft dough (dough is slightly sticky, if difficult to knead can add a little sunflower oil for easier kneading). The dough is covered with a cloth and leave in a warm place until doubled in volume. Once the dough has risen disc is out on floured countertop with the cornmeal and kneaded again. The dough is divided into two parts. One half is formed a loaf and place in oblong baking tin, leave to rest until slightly rise, and during that time the rest of the dough to form small baguettes which are arranged on a tray littered with baking paper. Bake at 170C degrees for half an hour to sit up nice bread, then the oven can be increased to 200C degrees. You can form two loaves or baguettes only I prepare them in this way, to be varied, and because my form of bread and pan that I use for the Rods come together in the oven.
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05 Dec 2012