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Corn Bread

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Bread (214)      Corn (27)      Polenta (23)      Sweetcorn (8)      Corn Bread (1)     


corn bread


Corn Bread was originally made by British settlers in the New World. They did not have wheat available so had to use maize instead, and at the time it used to be considered inferior.

Now, however, we have both maize and wheat readily available, so we can use both grains together to make a very appetising loaf. The key is to only use a small amount of maize so as to give it texture and flavour, but not to dry the bread out.

Preparation Time: 3 hours
Cooking Time: 40 minutes
Makes: 1 loaf

Ingredients
500g wholemeal bread flour
100g polenta
100g sweetcorn
45g clear honey
7g fast action yeast
tsp salt
300ml water
1 egg


Method



corn bread


Blitz the sweetcorn in a food processor, and then mix with all the other ingredients to form a dough.



corn bread


Leave the dough to rest uncovered for five minutes to hydrate.
If still dry, add a bit more water.



corn bread


Knead the dough for five minutes.



corn bread, bowl


Leave the dough to rest for ten minutes under an upturned bowl.



corn bread, bowl


Knead for another five minutes and then prove for 1 - 1 hours until doubled in size.



corn bread, bowl


Roll the dough into fat sausage shape and then prove for another hour until double in size.



corn bread


Bake in an oven pre-heated to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.

Categories
#Bread
#Corn
#Corn Bread
#Sweetcorn
#Polenta
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