Colonial corn bread

Colonial corn bread

Category: Yeast bread

Ingredients
Wheat flour	1 3/4 hours
Corn grits	1/6 h = 40ml
Boiling water	180 ml
Syrup I replaced it with 1 st. l. kvass wort + 1st. l. Sahara + 1st. l. water	40 ml
Salt	1/2 tsp
Oil	1/2 tbsp. l.
Dry yeast	1 1/2 tsp

Cooking method

• Ideally, I read the recipe like this:
• Pour the corn grits with boiling water and let it cool to room temperature - I just poured the bread machine into a bucket and put the margarine and wort from the refrigerator into the resulting porridge, as a result, everything cooled down while I sifted the flour - well, maybe a drop and waited, but definitely not
• stated in the recipe 40 minutes - but there is more bread. The previous time I made the same bread for honey - 1st stage. l. honey + water up to 40ml, it was also delicious, but this time the bread flew away: hot with a crispy crust, and the crust crunches from corn more than always - I don't even know what it is cold.
• But due to the fact that neither molasses nor wort, I did not dare to experiment, instead I added 1 egg and 1 tbsp. l. Sahara
• I decided not to risk it and put it on the "TEST" and when it was kneaded I took out a spatula and put it on the "KEKS" greased with an egg and sprinkled with sesame seeds.

Note

And the most interesting thing I forgot is the TASTE.
The crust is crunchy, the crumb is porous, the taste is interesting, not quite the same as the purchased cornbread, but very pleasant, the corn grits are felt on the teeth and this does not somewhat spoil the taste of the bread.
In short, I am happy with the result.

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I have not tried it with corn grits, but it is very tasty with corn flour! I just substitute 2/3 cup of wheat flour for corn flour in regular white bread. so this bread should be tasty, you can try.

For corn bread, the freshness of the corn flour or cereal is very important. It is not subject to long-term storage, especially in a plastic bag! Optimally pour into a rag, grind before use. Otherwise, you will not get this bread, brewed in the manner of hominy.

but with corn flour it is very tasty!

Likewise !! And if you use both polenta (about 50 gr.) And corn flour, plus put on a timer for the night, just delicious.

I would also like to know what "polenta" is

I would also like to know what "polenta" is

Polenta is a porridge made from corn flour, the same as hominy.
(on packages with corn flour they also write "polenta")

I would also like to know what "polenta" is

Finely ground corn grits, similar to semolina.

well, so I wanted to bake cornbread, typed in a search engine and I was thrown into
https://Mcooker-enn.tomathouse.com/in...pic=520.new;topicseen#new
there are recipes for yeast-free cornbread.
and in Yandex I found this recipe for colonial bread.
Well, I didn't find flour anywhere, but cereal seems to be everywhere, I decided to try,
tried to grind in a blender failed to flourish.

In a coffee grinder I grinded corn grits - a mixture of polenta with flour turned out.
Using the original recipe, I got a variation: everything is the same as in the original with the egg, but 1 tbsp of corn oil. spoon and flour 1 tbsp. mixture of corn and polenta, 1.5 tbsp. wheat flour and onions (dried with a pleasant pronounced delicate toasted taste).
Special mode.

The result is perforated, not dense, very tasty bread. How my husband doesn’t praise my bread, he was delighted with it, and the child eats the store’s bread, but this one ate !!

Thank you - this recipe is rightfully 5 stars

Colonial bread
1 3 / 4h. wheat flour
1 / 6h = 40ml corn grits

That is, the cup in this recipe = 240 ml, do I understand correctly?

Yesterday I tried to bake such a piece of bread, and, by my own stupidity, I had to bake it twice. Well, I'm not used to cups and glasses in recipes, in grams it is somehow more familiar and more understandable ... In general, only after loading all the products and starting the oven, I realized that my painfully small bun is obtained, the size of a little more buns in three penny (if anyone remembers such). At first I wanted to take out the dough and bake it in the oven, then I got distracted by household chores and already ripened for the "hat parsing", that is, for the baked bread. My fears were in vain - the bun (you can't call it bread!) Came out, of course, small - about ten centimeters in height - but delicious, one crust is worth something! They ate it without even letting it cool. It was necessary "at the numerous requests of the working people" to bake the same bread again, only counting on a larger size. Both times I baked on the "quick bread" mode. The result is pleasing! Now I want to try this recipe with pressed yeast, as usual. I wonder what happens? True, I ran out of molasses, I'll either have to replace it with honey, or go to the All-Russian Exhibition Center.
And this is what the bun looked like, the first one, which was small.

And cool bread
You will not find molasses in our area, therefore I used honey 2 tbsp. l., did on fast mode (in my stove it is 1.40) I was worried that it would not be baked. But it worked out.

The taste is excellent, well-rounded, beautiful cross-sectional structure. For color, I added half a teaspoon of turmeric, it turned out to be yellowish. Next time I'll grind the cereal.
-------------
Well, yes, with ground groats - the perfect taste. By the way, the bread does not crumble at all, only it has not yet achieved the ideal shape - uneven, but not failed.

and in this recipe the correct amount of water is indicated ??? now it is being baked, but I added water, because at first the bun didn’t work, and then I added flour, since the bun was sticky ... probably it was necessary to add 2-3 tablespoons of water, and not half a glass, okay, only half an hour left to wait)) )

I also want to add my plus sign to you !!! I got some corn grits and decided to bake
bread for this recipe. A little with my changes, namely: I added water by eye when kneading, (I took 420 g of flour), set the program to "basic" - 4 hours. My gluttons liked the bread. Bookmarked it. Creative ideas to you !!!

[maya125]

Very good bread! I also baked with the addition of kvass wort, instead of sugar I put honey. I will definitely bake such bread! I am also satisfied with the fact that it is small. For my taste, I should add more salt. Thanks for the recipe maya125!