Ksyushk @ -Plushk @
Vika, yes, due to cornmeal crumbling is present.
Quote: Mirabel
but very tasty bread.
Eat to your health!
Zalina13
Ksyushk @ -Plushk @, Good day. Jenny Schapter's book advises to bake in "Fast" mode. Have you tried it?
Ksyushk @ -Plushk @
Zalina13, no, I have not tried it in fast modes.
Kirks
Ksyusha, thanks for the recipe: rose: The bread turned out to be tasty, but too small. Next time the portion will increase the color of the bread is pale, but I think it's a matter of flour.
Jenny Schapter's Cornbread
JuliaFlo
I baked it for 750 gr, everything worked out great - though I spilled 1.5 tsp. yeast and 5 grams of gluten for fidelity. The child asked - why is he yellow?)) Thank you!
_SveT @ _
Tell me, if the bread tastes a little bitter, is the quality of corn flour not very good?
Ksyushk @ -Plushk @
_SveT @ _, it may very well be bitter flour. Or maybe olive oil, if you've used it.
_SveT @ _
sunflower oil was added, and the flour seemed to taste normal
Admin
And the oil can be bitter. And after heat treatment, and if expired during storage, and how it was stored, storage conditions.

The property of olive oil is bitter, especially virgin oil. If so, it is better to grease the crust of bread with olive oil immediately after baking.
Ksyushk @ -Plushk @
_SveT @ _, well then, change the flour. I don't know how to help you anymore.
Lula
I am in a hurry with my thanks. I have never baked such delicious bread! Of course, there were some problems, but I created them myself. After reading that many had their roofs collapsed, I decided to bake this bread in the oven. The bread maker has kneaded and stood the dough (on the "Dough" program) - it rose perfectly. Then I put it in the oven right in the HP bucket. Into the cold. And turned it on at 200 degrees. The dough has risen a little more, to the very top of the bucket, and considering that the flour here is like a gulkin's nose, then this is decent. I calmed down, and as soon as the top began to turn red, I lowered the temperature to 180.
And in about five minutes the bread fell out. Not like in a bread maker, when the top is already pressed, but still lost in height and beauty 3-4 centimeters. I think it should have been put in a preheated oven. Next time I will. But this is all nonsense, because to say that the bread was successful is to say nothing. It's so ... so ... both tender and crunchy, melting and grainy. With a creamy aroma - instead of vegetable, I put 25 grams of butter, and greased the top with homemade fat milk. Yes, I also replaced dry yeast with pressed yeast.
I took a picture unsuccessfully, only now I noticed it, but it's too late, there is not much left of the bread)))
In fact, it is not that small, considering what is on the cake platter.
In general, thank you for the recipe, this bread is prescribed for a long time!

Jenny Schapter's Cornbread
Ksyushk @ -Plushk @
Svetlana, thanks for the detailed review. Yes, cornbread is a little capricious, but it turns out in caring hands, especially in the oven. I do not risk it, but you are great, you came out so big. Successful breads, different and tasty!
Lula
Ksenia, I hope someone will find my "step-by-step" review useful))) Because yesterday I kneaded this bread again, but made one change - I decided to bake it in KhP. Flattened ooo ... exactly like that. But he got up again perfectly, and the bun was perfect. Right now, I'm doing the last experiment with this recipe in HP - I added more flour and made a roll in the form of a roll, adding a little green onions and grated carrots in the middle. If it doesn't work now, then everything is just an oven.
Ksyushk @ -Plushk @
Wow, wow, but I didn't have adventures with this bread in HP
Boltushka
Today I finally decided to bake something new, the choice fell on cornbread.It turned out delicious, but the roof completely collapsed. Next time I'll put it in the oven. Or try changing the proportions of yeast.




I can't take a photo for clarity (((




vdv
Boltushka, on the advice of smart people, I add a little alcohol. I would add 15 grams of vodka to this amount (instead of 15 water)
Boltushka
Thanks for the advice!Jenny Schapter's Cornbread And then it's sad to look at mine (((
Ksyushk @ -Plushk @
Catherine, corn flour is still not wheat, capricious lady. Here you need to feel it and adjust to it. A domeless roof in cornbread is practically the norm. For me specifically. What I do not get tired of writing through the post. And the dome can be achieved, of course. But is it necessary? I have not bothered with the beauty of bread for a long time. That's why he and homemade bread. Not for an exhibition.
Yalina1
did not work, did not rise
Arina_
Quote: Ksyushk @ -Plushk @

Elena, for 750 gr you need:
Water - 210 ml
Milk - 90 ml
Corn oil (other vegetable) - 1.5 tbsp. l.
Wheat flour - 350 gr.
Corn flour - 150 gr.
Salt - 1 tsp
Fine brown sugar (any other) - 2 tsp.
Dry yeast - 1 tsp. (if not very strong can be increased to 1.2)

I made 750 g according to this conversion, I have a baguette moulinex, I did it on the whole grain mode in 3 hours 20 minutes. The gingerbread man was very tight, I added a couple of tablespoons of water, the bread turned out to be very tasty
Jenny Schapter's Cornbread
Ksyushk @ -Plushk @
Arina_, I am very glad that everything worked out and that I liked the bread. Great loaf. Thank you
Tatiana61
Dear bakers, I'm a brand new baker, please help me calculate the flour for the dough recipe, for the bread machine: 2 eggs, 0.5 l. milk, 3 tbsp. l vegetable oil, 100 gr. melted margarine, 1 hour l salt and 2 tsp sugar. Girls, this is my mom's dough, just awesome. But my mother made it with her hands, and I want to try it in a bread maker. Can you help? Thank you in advance
Legorda
Adorable bread, thanks for the recipe! Made in Midea

Jenny Schapter's Cornbread

I can't understand why the photo is turned over when it is loaded, and how to turn it back.

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