On the shelves of stores more and more often you can find various types of flour. So why not stock up on groceries and cook corn bread in a bread machine? The recipe that we present is unusually simple to execute, and the baking itself is very tasty. In addition, corn bread can add variety to your daily diet.
Sour milk or kefir bread recipe
Now we will learn how to bake corn bread in a bread maker. The recipe contains sour milk and two types of flour. Here is a complete list of ingredients that you will need to make a delicious bread:
- cornmeal - 100 g;
- wheat flour - 350 g;
- kefir (sour milk) - 300 ml;
- dry fast-acting yeast - 1.5 teaspoons;
- granulated sugar - 1 tbsp. the spoon;
- salt - 1.5 teaspoons;
- sunflower oil - 1.5 tbsp. spoons.
Tip: You can bake using the normal mode of the unit, or turn on the “Whole-Grain Bread” mode.
Cooking process
Kefir or sour milk is slightly heated. First, pour our warm sour-milk product and vegetable oil into the bucket of the unit, then immediately add salt and granulated sugar. Sift both types of flour there and add yeast at the very end. That's all. It remains to set the regime, as we agreed, indicate the weight of 750 grams, mark the dark crust and wait for the end of the process to get the fragrant corn bread from the unit. In a bread machine, you can try to make a recipe without wheat flour too (for the sake of experiment).
Ingredient Experiments
Feel like an American, replace the amount of wheat flour indicated in the recipe with an equal mass fraction of corn bulk ingredient. Then you can appreciate the rich corn flavor, 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 40 minutes. Remove bread, cool on wire rack, cut and serve immediately. The fragrant bread crust, which children and adults love to crunch, is special!
Homemade corn bread in a bread maker: recipe without milk
Several types of flour in reserve have not been forbidden. Suddenly, a prolonged rain will occur on the street, and a piercing wind will discourage the desire to leave the house for bread. In addition, no store products can be compared in quality to homemade, especially if we are talking about unusual corn bread. In a bread machine (the recipe that we are presenting), any output product turns out to be natural, fresh. About the secondary processing of raw materials, as in bakeries, there can be no question.
List of ingredients
Here is a list of products that you will need to make corn bread:
- cornmeal - 100 g;
- premium wheat flour - 400 g;
- warm water - 300 ml;
- vegetable oil - 2.5 tbsp. spoons;
- granulated sugar - 1 tbsp. the spoon;
- salt - 1.5 teaspoons;
- dry instant yeast - 1.5 tsp.
Corn bread in a bread machine (the recipe that we present to your attention) can be prepared with olive oil in the dough. Therefore, all lovers of tart southern product can replace the traditional sunflower indicated in our list of ingredients.
Cooking method
We lay the products in the order indicated on the bread maker. First, pour warm water into the container, and then add vegetable oil. Then pour the necessary amount of salt and sugar. We will sift both types of flour into a separate container, and then add them to the unit bowl sequentially so that the bulk product completely covers the water.
At the very top, make a small indentation for dry yeast and add our last ingredient. Now we just have to put the bowl in the unit, close the lid, set the desired mode and wait for the corn bread to be baked. In the Kenwood bread machine you can set the usual mode for baking, choose the weight (750 g), and also, if you wish, set the degree of crustiness of the crust. The dough kneading process can also be visually checked, and in which case, add a little flour or water. Also, the unit has the function of maintaining the temperature, so bread for dinner can always be served warm.
The benefits of a bread machine
In any case, after three and a half hours, delicious rosy corn bread will be ready. In a bread machine (the recipe with the photo we provided to readers in the materials of our today's article), baking a dish is unusually simple, because you just need to consistently lay the products, and the machine will take on the whole tiresome process of kneading.
Tip: after the bread is baked, remove the loaf from the bowl, put on a dish and cover with a cotton towel. After all, the finished product evaporates too much moisture while it cools. To make the taste saturated, rather than dry, cover the bread with a towel; moreover, under the cloth, the bread rests and comes to full readiness. Baked corn bread in a bread machine (we recommend using our recipe) will also remain soft, with a fragrant aroma, if you do not forget to cover it immediately, as it is prepared.
Some tips and tricks for using the bread maker
To avoid problems with washing the unit, it is necessary to pour food in small portions, while the mixing paddle is already running.
If the sides of the loaf are roughened in the baking process as you want, and the top does not reach slightly, then the hot bread can be put in the oven for 5 minutes after blowing. And then the little hump too is browned.
If bread comes out of the container during baking, slightly reduce the amount of wheat flour when laying.
In a good and high-quality test, salt accounts for 1-1.5% of the flour content, and sugar and oil do not exceed 5%. Fats and sugar made in the dough can extend the shelf life of the finished product.
Sometimes a hole is formed in the finished loaf, this is due to the fact that the flour used for kneading had an insufficient amount of gluten. To avoid deformation of the finished product, do not use wet flour, avoid drinking too warm water, and make sure that the amount of liquid in the dough does not exceed the volume specified in the recipes.