Polenta or cornmeal loaf (bread maker)

Polenta or cornmeal loaf (bread maker)

Category: Yeast bread

Ingredients
Ideally, serum (any sour milk can be used.It is good if aged)	100 g
Water	200 gr.
Sugar	3 tsp
Coarse sea salt	1.5 tsp. without slide
Flour / s	240 gr.
Flour 1 grade	170 g
Polenta (or cornmeal)	40 gr.
Powdered milk	5 tsp
Yeast SAF-Instant	1.5 tsp.
Vegetable oil	1.5 tbsp. l.

Cooking method

• I want to share a recipe for a delicious bar found in Odnoklassniki a couple of months ago. Of course, I changed the recipe to find exactly my favorite taste, color and shape. To, as they say, to look at myself and show others ...
• You can cook according to a simplified version. Load the ingredients in the order prescribed by your HP model. The mode provided for the presence of sugar in the recipe. Weight 1000. Medium crust.
• You can do it right. Believe me, in both cases, the loaf will turn out. But in the second case, the shape and taste will be perfect.
• Another nuance in the ingredients. The total liquid should be 300 grams (not milliliters). But surely + -100 of them are lactic acid, and + -200 is water. Then the crumb structure will allow it to be cut well and not crumble. You can of course take all 300 with water, milk or whey. It will be delicious. But 100 + 200 (lactic acid and water = ideal).
• The use of polenta in baking is just a fairy tale. However, cornmeal will play very well. I just have polenta left after the competition, and I am slowly developing it. But I really like the crumb and crust with it. I want to try everything with corn grits. I think it will be no worse.
• I have tested the ratio of flour many times. It's perfect for me.
• So, batch. In HP (I have a Philips 9040, where first liquid, and then dry) I load all the liquid. Salt and sugar, milk powder. Then flour and yeast. Dough mode. I knead for 5 minutes. I turn it off and leave it alone. After 5 minutes add polenta and rast. oil. Now I turn on the Baking mode No. 5 Weight 1000 Medium crust. By time mode Baking No. 5 3 hours 25 minutes.
• After baking, let stand for a minute. Then open the lid and let it stand for a minute. Then take out on a wire rack and cool for 10 minutes without anything. Then I cover with a towel and cool completely.
• 

Cooking program:

SOFT BAKING № 5

Note

I love this loaf. Very aromatic. Moderately sweet. The crumb is slightly rubbery, yellowish, evenly cut and does not crumble. Freshness lasts for a long time. The crust is bright, crispy - children fight for it. Try it - you won't regret it. The form is beautiful, the roof is even.

[Ira,]

Ira,I don't like HP bread, but yours looks very impressive.

[Ira,]

Ira,I don't like HP bread, but yours looks very impressive.

Thank you Angela for your attention to the recipe.
I understand your dislike for the unit, but given the amount of bread I produce and the ambient temperature

I cook until ... on and the heat is hellish

my Filya not only saves me, but just gives me life
you taught me how to bake bread. now I can use HP before the cold snap

Ira, the bread is impressive, good! I'll try to bake it with hop sourdough. Thank you!

Pretty boy!!! Irisha, of course, we don't have such a trick as flying, but we have enough corn grits. I will bake it in the right way. You're just a genius!

Irish, you have a beautiful bread! I took it to bookmarks. I just refused a bread maker, I'll try to bake it in a slow cooker, then I'll report back.

How handsome he is! I, too, rarely associate with bread-baked bread, only in the heat.But I stir in the oven, let it sit in a tub, and bake in non-standard forms in the same bread maker. Not an oven, but not really HP either. I love bread with corn. This color and flavor, mmmmm ....! Drew into the collection. I will definitely bake.

Ira, the bread is impressive, good! I'll try to bake it with hop sourdough. Thank you!

Ninulya thank you !!!! Try it and MANDATORY tell me what happened!

Pretty boy!!! Irisha, of course, we don't have such a trick as flying, but we have enough corn grits. I will bake it in the right way. You're just a genius!

Lorik I'm just a breaking horse. I cook a lot, so I'll make it easier for myself! Thank you dear.

Irish, you have a beautiful bread! I took it to bookmarks. I just refused a bread maker, I'll try to bake it in a slow cooker, then I'll report back.

Checkmark hello! Glad to you! Thank you dear for the kind words. Why did you refuse HP? It's so hot ... but tell us about the cartoon. I wonder what happens. I don't think so in the cartoon. The crust will be lighter. And here it is just gold!

How handsome he is! I, too, rarely associate with bread-baked bread, only in the heat. But I stir in the oven, let it sit in a tub, and bake in non-standard forms in the same bread maker. Not an oven, but not really HP either. I love bread with corn. This color and flavor, mmmmm ....! Drew into the collection. I will definitely bake.

Well, you Anyuta is a well-known hard worker! You work not childishly. And cho you so threw HP? Mot I don't know what?

Why abandoned? Sometimes we bake (mostly I do bread) in KhP, it's just that there is more room in the oven. There is also a stone and a large space. You can close up bread of any shape and the baking mode is slightly different. And sometimes I can get hooked on bread maker and bake in it for months. In it, the bread is more moist, it is drier in the oven. But according to the aroma, for me personally, it is equally fragrant in the oven and in the bread maker, it smells all over the neighborhood.

Why abandoned? Sometimes we bake (mostly I do bread) in KhP, it's just that there is more room in the oven. There is also a stone and a large space. You can close up bread of any shape and the baking mode is slightly different. And sometimes I can get hooked on bread maker and bake in it for months. In it, the bread is more moist, it is drier in the oven. But according to the aroma, for me personally, it is equally fragrant in the oven and in the bread maker, it smells all over the neighborhood.

aaaaa .. but I already thought ...
Yes of course. the loaf in the oven would be a loaf shape. in HP, all breads are of the same shape. But it helps out like !!!

Why did you refuse HP?

I got dough mixer. I knead the dough for 3-4 minutes. Then proofing in a multo on the "Yogurt" mode until the dough volume is doubled. Baking for 1 hour 20 minutes on one side, then turn over and 20 minutes on the other side.
Compared to a bread machine: 1) she did not knead rye dough well; 2) she did not give a ruddy crust on top; 3) the bread crumbled very strongly; 4) was designed for no more than 750 grams of bread, so many recipes had to be counted. And now there is none of this. The bread is wonderful.

I got dough mixer. I knead the dough for 3-4 minutes. Then proofing in the multo on the "Yogurt" mode until the dough volume is doubled. Baking for 1 hour 20 minutes on one side, then turn over and 20 minutes on the other side.
Compared to a bread machine: 1) she did not knead rye dough well; 2) she did not give a ruddy crust on top; 3) the bread crumbled very strongly; 4) was designed for no more than 750 grams of bread, so many recipes had to be counted. And now there is none of this. The bread is wonderful.

Galya and on Yoghurt does not stop? the temperature is high there

and on Yoghurt does not overstay?

No, everything is just right. In Brand 37501, there is no other, more suitable mode. But the result suits me perfectly. For example:

I will not try at the Shteba. There you can set the temperature lower. It will have to be done and compared.

[Tumanchik]

Tumanchik, Ira, great bread! Here, my beloved, I will bake it! I will only return to the dacha and immediately. For the rest, cornmeal is somehow indifferent, but for me ... I am a hominy soul, cornmeal!

[Tumanchik]

Tumanchik, Ira, great bread! Here, my beloved, I will bake it! I will only return to the dacha and immediately. For the rest, cornmeal is somehow indifferent, but for me ... I am a hominy soul, cornmeal!

Thank you Veronica! Your assessment is very pleasant. I love her too. It seems a drop of it, but the effect

[Tumanchik]

Beautiful bread.Tumanchik, I also bake in HP. And baked with corn flour. Groats. I ground it in a coffee grinder. Corn gives a pleasant aroma and color. And I bake rye breads in cartoon. In HP I knead, then in cartoon for proofing and baking. My family likes it.

[Tumanchik]

Beautiful bread.Tumanchik, I also bake in HP. And baked with corn flour. Groats. I ground it in a coffee grinder. Corn gives a pleasant aroma and color. And I bake rye breads in cartoon. In HP I knead, then in a cartoon for proofing and baking. My family likes it.

Natulya here you seduced me with Galyunya. I will also try to bake in a rye cartoon. Wheat current in HP - height and crust is just a miracle. Thanks for stopping by.

[Tumanchik]

Tumanchik, Ira can I bake such a beautiful bread? Truth without polenta, replace with corn grits
I will choose the time and bake. Good bread!

[Tumanchik]

Tumanchik, Ira can I bake such a beautiful bread? Truth without polenta, replace with corn grits
I will choose the time and bake. Good bread!

thanks Tonya. try with cereals or flour. also good . on cereals, you may need to add a little more liquid. I'm still going, but for now I want to work out polenta.

I did it with cereals and grains were strongly felt in the finished bread.

I did it with cereals and grains were strongly felt in the finished bread.

well, that's great! want!!! calculate the main flour-water ratio correctly. so that the roof is beautiful and crusty

Irochka baked it today. More precisely baked. Have not tried it yet, but the handsome man is incomparable. It is a pity that there is no fotik. Handsome! I don't know if I will be the first, but I tried to bake with cereals. Didn't grind it. Water had to be added 40 ml. The rest is all according to the recipe. Cool down - we will try.

Well, you yourself seduced. and I threw it into the HP with cereal. and I am still h. l. added olive oil. and the saf yeast is over. we had to pour our dry ones. and no trust in them. but I didn’t want to fly to the boutiques, and they were unlikely to be there. so I'm also waiting for cho will.

Well done. and I'm still going. you will tell later.

[Irish]

Irish, I'll tell you about your bread.
That would seem - we take a wonderful recipe, everything is painted in it - both the ingredients and their quantity, measure out and bakes.
But it turns out to be not so easy.
I don't have serum on my farm, okay, I replaced it with kefir. No polenta - okay, I replaced it with corn flour. But the flour was of the highest grade and the first - as it should be according to the recipe. I loaded everything into HP in two stages, but I had to urgently leave the house - I could not control the bun and the proving time. The bread turned out to be low, rather dense. The liquid was apparently not enough (kefir is thick) or there was not enough time to rise. Well, it's a matter of everyday life, they ate and forgot.
And then I came across a polenta in the store. Before, I would have walked by, but now it doesn't work out that way.
I bought polenta and try again. There is no flour of the first grade at home - okay, I took a bakery. Kefir was not there - okay, I took baked milk. But she did not run away anywhere, followed the process. The gingerbread man turned out to be soft, even sticky, but I didn't add flour, I decided that the polenta would gradually absorb the liquid. I baked on the Wholegrain mode (3.45), but 45 minutes before the start of baking, the bread had already grown to the top of the bucket, I had to urgently turn on baking. And then, almost rested on the lid!
It turned out to be wonderful, lush, soft, did not crumble at all. The taste of corn is not felt at all (although I would not mind), just a fragrant spirit of bread. Here is a cutaway

Thank you, dear, there is still a lot of polenta, I will definitely bake!

Thank you, dear, there is still a lot of polenta, I will definitely bake!

Svetik, thank you very much for paying attention to the recipe. This is my favorite loaf! I always bake it - I don't change it. I love corn baked goods. I can imagine the flavor when using baked milk! Try another on whey or liquid from cheese, mozzarella ..
Is there no Sdoba regime or Kulich? I think whole grains get very hot. But my bread is growing a lot.
Thank you again for sharing the result!

Is there no recalculation of ingredients for a smaller bread?

Is there no recalculation of ingredients for a smaller bread?

I can count. and what output interests?

[Tumanchik]

Tumanchik, Irina on medium size. I will bake in HP.

[Tumanchik]

Tumanchik, Irina on medium size. I will bake in HP.

so it turns out to be average. I just like to bake it harder, so I put 1000.
As I understand it, a small one is 200-300 flour, an average 300-400, a large 400-500. I haven't tried it again - I'm afraid for HP.

What a beautiful bread! Of course, I'm a little sorry for the palate, it's painfully good porridge with it, but tomorrow I will definitely allocate 40 grams for this bread! And if the crust is crunchy, I will definitely bake it.
I myself sit a crust from a fresh roll while the children sleep

so it turns out average

Fine then. I will definitely bake.

so it turns out to be average. I just like to bake it harder, so I put 1000.
As I understand it, a small one is 200-300 flour, an average 300-400, a large 400-500. I haven't tried it again - I'm afraid for HP.

Girls, here is a breakdown of ingredients by size of buns The amount of flour and other ingredients for making bread of various sizes

What a beautiful bread! Of course, I'm a little sorry for the palate, it's painfully good the porridge with it, but tomorrow I will definitely allocate 40 grams for this bread! And if the crust is crunchy, I will definitely bake it.
I myself sit a crust from a fresh roll while the children sleep

oh Katyusha)))) I understand! delicious

Added Saturday 11 Jun 2016 6:55 PM

Fine then. I will definitely bake.

Added Saturday 11 Jun 2016 6:55 PM

Girls, here is a breakdown of ingredients by size of buns The amount of flour and other ingredients for making bread of various sizes

Thank you!

[Tumanchik]

Tumanchik, Ira, baked bread, but I have whole grain flour instead of 1st grade. I took 250 g. s. + 150g. whole grain + 50 g. corn flour. Probably need to take more flour c. from. What proportions would you take? You have a lighter crumb.

[Tumanchik]

Tumanchik, Ira, baked bread, but I have whole grain flour instead of 1st grade. I took 250 g. s. + 150g. whole grain + 50 g. corn flour. Probably need to take more flour c. from. What proportions would you take? You have a lighter crumb.

Svetik you probably got a thin and sticky dough. So?
How much would I take? Well, if for this specifically a loaf, then everything is in the recipe. Did you basically want whole grain or did you take it on availability? Whole grain in such a large ratio with h / c is a completely different bread and crumb.

Did you basically want whole grain or did you take it on availability?

Yes, by availability. I added a little flour to the bun.

Whole grain in such a large ratio with h / c is a completely different bread and crumb.

You will have to buy 1 grade flour
Irish, recount, please, for a small size, otherwise 450 g is too much for me

You will have to buy 1 grade flour

Svetochka, you can add the flour that you have. But to control the gingerbread herself. Well, you yourself understand this is already another bread

Irish, recount, please, for a small size, otherwise 450 g is too much for me

how much flour do you count?

[Tumanchik]

Tumanchik, I want to bake YOUR bread, such as yours. Convert to 400 g.

[Tumanchik]

Tumanchik, I want to bake YOUR bread, such as yours. Convert to 400 g.

well. current a little later. will it be normal by morning?

Yes. Write when you can.

Added Wednesday 13 Jul 2016 7:46 PM

It's not urgent.

Yes. Write when you can.

Added Wednesday 13 Jul 2016 7:46 PM

It's not urgent.

catch at 400 gr. flour (approximately)
premium flour 210 gr.
flour 1s 150 gr.
corn flour (polenta) 35 gr.
liquid 260 gr. (160 water + 100 serum)
sugar 2.5 tsp from the sky. slide (or 16 gr.)
coarse sea salt 1 tsp without a slide (or 8 gr.)
powdered milk 4.5 tsp. from the sky. slide (25-26 gr.)
yeast 4 gr. or 1 tsp. from the sky. slide
vegetable oil 1 tbsp. l. complete

I calculated the norms, but still, be sure to control the bun.

[Tumanchik]

Tumanchik, thanks, Irishka!

[Tumanchik]

Tumanchik, thanks, Irishka!

You should bear in mind that grade 1 can be completely replaced with a / c or vice versa.

I bought 1 grade yesterday.

I bought 1 grade yesterday.

you can bake 50/50. just a little less white, but more useful. bun BDI!

Required.

[Tumanchik]

Tumanchik, Irish, baked a little bread. Gingerbread man in my opinion was good .. The roof is not perfect. Delicious, beautiful bread. I like. Thanks for the recipe.