Bread "Corn snail"

Category: Yeast bread
Bread Corn snail

Ingredients

Ripe dough
wheat flour 75g
water 50g
fresh yeast 1.25g
salt 1.25g
Main dough
corn flour 75g
oil 15g
boiling water 70g
wheat flour 125g
water 40g
fresh yeast 7g
honey 2h l.
salt 4g
ripe dough

Cooking method

  • Ripe dough
  • Dissolve yeast in water, add flour, salt. Knead until a uniform bun is formed. Leave at room temperature for 2 hours. Then transfer to the refrigerator. Ripening time in the refrigerator from 12 to 24 hours.
  • Main dough
  • Add oil to corn flour and pour boiling water. Stir until completely homogeneous (the oil should be completely dispersed). Leave on for 30 minutes.
  • Then combine all the ingredients, except for the salt, in the bowl of the food processor and knead at a speed of 1.5 for 4 minutes.
  • Then add salt and knead on speed 2 for 4 more minutes.
  • After that, transfer the dough to a container and let rise for 75 minutes. During this time, the dough * stretch - fold * 1 time, after 30 minutes.
  • Then form a snail from the dough. To do this: form a baguette-style strip of dough, 70 cm in length.
  • Bread Corn snailBread Corn snail
  • And already from it to form a snail.
  • Bread Corn snail
  • Cover with plastic wrap and let stand at room temperature for 50-60 minutes.
  • Bake in an oven preheated to 220C. First 15 minutes with steam. Then remove the steam, lower the temperature to 190C, and bake for another 20 minutes.
  • Bread Corn snail
  • Bread Corn snail

The dish is designed for

1 PC. weighing 380g.

Cooking program:

oven

Note

On average, corn flour contains:

- 10.3 g% proteins
- 4.9 g% fat
- 67.3 g% carbohydrates
- 2.1 g% dietary fiber;
- 292 mg% potassium,
- 104 mg% magnesium,
- 301 mg% phosphorus,
- 46 mg% calcium,
- 4.1 mg% iron,
- 4 mg% zinc,
- 0.3 mg% manganese,
- 1.03 mg% copper,
- 2.4 mg% cobalt,
- up to 0.32 mg% provitamin A,
- 0; 38 mg% vitamin B1,
- 014 mg% vitamin B2,
- 2.10 mg% vitamin PP,
- up to 10 mg% vitamin E.

Corn flour is a good remedy for anemia, stimulates bile secretion and intestinal peristalsis, and it also has dehydrating (diuretic) properties.

Scientists believe that corn flour helps to normalize blood circulation, strengthen the cardiovascular system, and slow down the aging process. It removes fat accumulations from the body, and the presence of silicon trace elements in it helps to increase the elasticity of blood vessels and strengthen teeth.

Bread made from cornmeal is the best food for those suffering from tuberculosis and stomach upsets.

For high blood pressure - do not get used to the pills, take 1 tbsp. l. cornmeal, place on the bottom of a glass and fill to the top with hot water. Insist night. In the morning on an empty stomach, drink only water (do not stir the thick). Do this until the pressure returns to normal.

ang-kay
Probably soft! Numb.
Vilapo
Natasha, wonderful bread I can imagine how fragrant with corn flour, and the crumb is lace
Twist
Natashawhat a tender, airy bread! Class !!!
MariS
Such a sunny bread! The photo is very beautiful, Natasha!
SanechkaA
Natasha, you cut without a knife, I can't look at the wonderful photos of your amazing breads without an immediate desire to make them another simply amazing bread!
Tata
Natus well, bread and your work, as always, without exaggeration
You did not indicate the amount of yeast in the ripe dough. why?
I baked cornbread in HP for a long time. It didn't taste like it got accustomed, but looking at your air crumb, I think to repeat according to your recipe
kisuri
Natasha!
Galina S
Quote: Tata
for a long time baked cornbread in KhP.It didn't taste like it got accustomed, but looking at your air crumb, I think to repeat it according to your recipe
I also had attempts, so far unsuccessful with cornmeal. Although in cookies. cupcakes I love her. I also looked at Natasha ... oh, how to try)))
Natasha what a fine fellow you are !!!! and how is he on the second day?
Natali06
Girls, good morning, and a good afternoon!
Thank you all for such warm and sunny responses! I am very pleased that I was able to please you!
Yesterday I simply did not have the opportunity to answer you.
Quote: Tata
I once baked cornbread in HP
Tattoo, at the dawn of my baking, I also baked very different breads in KhP. I wanted to try everything, but all the mixes were only once, I didn't want them anymore
But it seems to me that this one is completely different. Or maybe I became different?

Quote: Galina S
and how is he on the second day?
Galyun, well, you read my mind! First of all, I went to try the bread, and then to my computer. Soft! Not even the softest!
And its only 380g, maybe it's worth adding a variety?
notglass
I love cornbread very much. It has such a grainy, tasty and warm sunny scent.
Natalochka, thanks for another (I'm sure) delicious bread.
I will definitely bake it. You know, it won't work for me.
barbariscka
Good bread! I love corn in all its forms ... And here is such a beautiful curl ...
Natali06
Quote: notglass
You know, it won't work for me.

Annushka, Vasilisa, thanks, try your health!
Scops owl
Natasha, what a good recipe. I fell in love with dough bread. I take it as a bookmark. Ksyushin is already cooling down, this one will be in line
Natali06
Larochka, Thank you! I would be glad if you like it!
To be honest, she herself was surprised and pleasantly delighted with this bread!
kisuri
Hi Natasha!
I have long stopped trying to make at least a hundredth part of your recipes, one more beautiful than the other, only I collect them in bookmarks in the hope ...
But bread could not pass by this, of course!

Bread Corn snail
Bread Corn snail The bread is VERY tasty !!! Only I took only one spoonful of honey.
And another question for me: What oil do you take, vegetable or butter? Can I missed it somewhere? I took the creamy one (as for porridge).
I will try again! Thank you, of course!
Liu

Natali06
Irishka, thank you, my dear, for such, I am not ashamed of this word, a delicious report! Your bread is so beautiful that if I could put it on the title photo! This I am quite sincere!
Irish, butter. What can I tell an experienced baker ...

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