Corn bread in a bread maker

Corn bread in a bread maker

Category: Yeast bread

Ingredients
Loaf 680 g
Wheat flour	2.25 cups (230 ml)
Corn flour (polenta)	3/4 cup
Water	1 cup (230 ml)
Salt	1 tsp
Sugar	2 tbsp. l.
Sliced ​​butter	2 tbsp. l.
Yeast	2 tsp
Powdered milk	3 tbsp. l.
Canned Sweet Corn (no liquid)	0.3 cups
Egg	1 PC.

Cooking method

• Loaf 900 g
• 1 egg, the rest is water - 1 cup (230 ml.) And 2 tbsp. l.
• Wheat flour - 3 cups (230 ml)
• Cornmeal (polenta) - 1 cup
• Salt - 1.5 tsp.
• Sugar - 3 tbsp. l.
• Powdered milk - 3 tbsp. l.
• Butter - 3 tbsp. l.
• Canned Sweet Corn (No Liquid) - 0.5 cups
• Yeast - 2.5 tsp
• Add the ingredients according to the recipe and bake in FAST mode

Note

I want to offer my recipe for cornbread.

Milady Photos

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Marishka, why the Fast mode? Does it really make sense?

The instructions say FAST, but I'm thinking of changing the mode, as my family thinks it turns out to be a little sticky. My husband likes it (he says he looks like a cake). I want to try it in BASIC mode (baking for more than 3 hours).

You definitely need to bake in "Mostly" mode, well, or in any other mode except "Fast"... I baked this bread, tried it, and sent it to the trash can. He is frankly "eyed". You can sculpt various figures from the crumb (I'm not kidding), well, just plasticine. After such a failure, I do not even want to try to bake on some other mode, because we did not like the taste of the bread itself, or rather, there was no taste at all. Maybe if you bake in the mode "main" it will be better and the taste will appear. If someone comes up with a worthwhile bread - write, maybe I will also take the risk of baking it again, but for now there is no desire (one disappointment, because I really wanted cornbread).

I started to bake cornbread today according to the modified recipe. I bought corn flour Sokolnicheskaya, the first time I saw this. the first time I baked, I used polenta (it is much coarser than the one I bought now). Soft corn (did not add from the can). The mode was set BASIC. I looked - the bread fits well (even more than), what it will taste like tomorrow, but for now, in my emotions!

guys! The result exceeded all expectations. Once again I was convinced that the quality of flour and baking time greatly affect the quality of bread. This bread turned out to be surprisingly tasty and aromatic. Especially with baked milk, just yum-yum !!!! The result is in the photo.

Tell me, please, and if you grind corn grits in a coffee grinder, will it be corn flour or not? Otherwise, I just can't buy such flour in any way, but the farm has cereals and a coffee grinder.

I think you can. The question is, will the grinder survive? I myself saw this flour for the first time. You live in Moscow? If in Moscow, look for her in Auchan. I used polenta (made in Italy), it is larger than the flour I bought, the bread turned out worse. Fine flour gives a completely different result!

what is polenta? can be replaced with something simple?

[Marishka]

Marishka
thanks for the answer . My coffee grinder will withstand, especially since there is not much flour needed, so I'll try to grind it. I understood everything about polenta - it's better to look for a small torment. Boom to seek.

what is polenta? can be replaced with something simple?

Polenta is corn flour used to make porridge (reminiscent of hominy). It is finer than corn grits, but larger than regular fine flour. It resembles wholemeal flour.

I baked cornbread, and my son and I are not happy. We always liked corn in any form, but I expected more from the taste of bread.

[Marishka]

Marishka
thanks for the answer . My coffee grinder will withstand, especially since there is not much flour needed, so I'll try to grind it. I understood everything about polenta - it's better to look for a small torment. Boom to seek.

All the same, the coffee grinder will not have the same quality flour as purchased. I tried to grind the palette, it comes out in small grains.
There is such a device on sale - a coffee grinder from Brown and Siemens with a large glass for pouring coffee on top, and a large receiver for ground coffee, and most importantly, there is a switch for the degree of grinding, Brown has 14 of them, very convenient, but still not flour. Although I baked cornbread in the oven, ground in such a coffee grinder, I went with a bang. Such a coffee grinder is enough to grind the required amount of flour for bread. And then, after all, there is no gluten in corn, you still need to add wheat flour, so that small grains are not at all noticeable.

I baked this bread 2 times and both times it turned out amazingly. He's on our list of favorites now. Baking with polenta. I have never met Sokolnicheskaya maize.

The photo is not entirely successful, in fact, the bread turns out to be so amazingly yellow!
The first time I put the canned corn in the despenser, but since it is damp, several corn girls galloped past the bucket. The stove had to be cleaned thoroughly. But then the corn in bread is like raisins. This is a photo of just the first corn bread.
And the second time I rolled right away, so all the corn was threshed. You will need to try to dry the corn and roll it in flour.
Yes, and the liquid from the can also went into bread. I poured it into a cup. and then added water to the required volume.

Quote
I baked cornbread, and my son and I are not happy. We always liked corn in any form, but I expected more from the taste of bread.

I also baked corn, although I did not observe the ratio of corn and wheat flour at all, I made almost 50 to 50. In general, it turned out to be salty, low and dryish bread. I think it is worth several times to reduce the amount of corn flour (as per the recipe) and bake in the whole grain mode with bran, in addition, to sow corn flour first, so that it steams a little. I will experiment further ...

I baked cornbread according to the recipe of ordinary white bread, replaced only a quarter of the flour with corn ... True, I did not have flour at hand, I took the cereal and, as I could, grind it with a blender. Except for the crunchy remnants of cereals, the bread turned out to be amazing ... We ground it with my wife in half a day ...
He rose a little weaker than the usual white, but everything is normal.

My version. I took a quarter of cornmeal, added a little during the kneading process. The loaf turned out to be large enough and baked.

Wonderful bread! Indeed, you need to adapt to corn flour and work out the recipe with it. And the fact that you did it the first time is great. Keep it up!

regarding the mode - I recommend the oven in the mode with preheating (rye or whole grain), in addition, when laying on the liquid, first pour corn flour and only then wheat flour. so you get rid of the remnants of the cereal, you simply will not notice them.

I have been baking cornbread for a long time, and I came up with the recipe myself. If anyone is interested in:

Glass panasonic, 240 g, flour in it, in my opinion, 150 g

yeast - 1.5 tsp.
wheat flour - 3 tbsp.
corn flour - 0.5 tbsp.
salt - 2 tsp (can be replaced with mushroom cube or "Vegeta")
sugar - 2 tbsp. l.
powdered milk - 2 tbsp. l.
butter (margarine) - 30 g
water - 370 ml.

Pour everything in this sequence, and then pour on top about a little less than half a measuring cup of any CHEESE (I like "Gouda" the most), cut into cubes (the size of a fingernail). The mode is normal. The size is large, the crust is medium.
This is our favorite bread. At work, the aunts salivate when I bring it. And when it bakes - zaaaaaaaaaaaaaaapah ... .......

Yes, bread maker PANASONIK SD-207.

I'm completely confused with cornmeal. I bought corn flour Sokolnicheskaya coarse grinding. Is it suitable for baking this bread according to the recipes above?

I'm completely confused with cornmeal. I bought corn flour Sokolnicheskaya coarse grinding. Is it suitable for baking this bread according to the recipes above?

of course such flour will do! I bake both the purchased one and the one that was once ground for me (it just turned out to be coarsely ground) - the result is excellent!
I just sow all the flour, always, but the leftovers (and in any flour, except for wheat flour, they will always be in a sieve), I also pour it into a bucket. purely to calm the soul - it is still filled with oxygen, although not all

[fugaska]

Made a recipe for corn bread fugaska - it turned out very good, lush, delicious! Thank you . Now I will try other recipes, they also sound very tasty !!!

I am very sorry to fit in, but bake it in Basic mode (so that there are no disappointments). The first time I baked on Bystry, I got plasticine. I changed the baking time and it went. Fugasca's recipe is very good (I love kefir bread).

[fugaska]

Baked corn bread according to the recipe fugaska ... Delicious! Thank you!
And sincere thanks to all forum participants for the recipes and advice!

And my first "tragedy" - the opal dome of a cornbread according to Marishka's recipe !!! Eh, I probably messed up with the cups / grams, translated badly, or waved the yeast with the top, but I should have reduced
But the bread is baked, very sipatically yellowish, tasty, well, just, as if a bottle had been dropped on it!
Mariska, thanks for the recipe. Made a small loaf, I will redo it to perfection

And this is a photo of my fallen corn plant, in general, nothing tragic, but the dome was awful. I will try again and again until it works!

Good luck everyone!

[Lelya]

Lelya, a little less water or a little less yeast (but it seems to me less water) and the bread will be excellent. How does it taste? Wishing you success in your experiment !!!

I also think that we need less water, I'll try to fix it, thanks for the advice, Marishka! And the taste is excellent, slightly crunching on the teeth (because of the Sokolnicheskaya flour of coarse grinding, it even tastes slightly like crispy Finnish breads. Good recipe, thank you!

I want to offer my recipe for cornbread.

yesterday I decided to bake bread according to this recipe ...
For some reason, it was almost baked with us, and for the second time bread with corn flour crumbles very much ... I can't understand why (I think that more salt is needed)

PS: MCH can't wait until we run out of corn flour, so that I would stop experimenting and start baking normal white bread, but I still hope that everything will work out for me

cornbread is smaller anyway
try reducing the amount of cornmeal, and increase the amount of wheat flour

cornbread is smaller anyway
try decreasing the amount of corn flour, and increase the amount of wheat flour

then try instead of water - milk (no dry). I do it almost entirely on kefir, plus milk, even without an egg. can't complain - not tiny. and I also reduced the proportion of corn flour (80-100 grams per 450-500 wheat flour). however, it dries faster
but our cornbread is not so good either - everyone asks for pure wheat

I just want to show you what kind of corn bread I got (made according to Marishka's recipe)



Very tasty, everyone liked it, thanks for the recipe

I baked cornbread according to the fugaska recipe, liked it, added
turmeric, as she advised, also turned out beautifully

MARISHKA. Thank you, bread is a miracle.

Yulcha, health. Yesterday I also baked this bread and it turns out better and better. My family is not very fond of cornbread, and this one left with a bang.

Please tell me, is it possible to replace milk powder with plain milk? How many ml will it be then? It's just that we don't sell anywhere, only powdered cream for coffee: (Or is milk powder from baby food suitable? I looked at the composition, there was also palm oil there and plus all sorts of vitamin supplements. Would it fit?

of course, you can use baby food and there are no particular restrictions - the more dry mixture, the more fatty milk is obtained
but I would advise you to take regular, store-bought, pasteurized milk, and if you put on the timer (at night), then for reassurance it is still better to use dry

I baked bread according to the recipe given. Everything worked out very well! I especially liked the crumb corn kernels! And a little sweetish crust came to taste! I'll take a note of the recipe

Hello! I would like to express my huge THANKS to all the participants of the forum - it is very informative, I find answers to almost all the questions that interest me. I am sometimes surprised and envious of the imagination and inquisitiveness of the mind of bakers.

I have been using the bread maker for 2 months, and I am slowly trying to try different recipes.
Recently baked cornbread according to Marishka's recipe. Since there was no corn flour and it was not yet possible to find it in stores, I baked it with corn grits. It turned out great! The whole family was delighted - they grunted half a loaf at once. There was not enough patience to soak the cereal longer - the dumplings turned out to be crunchy, but this did not spoil the taste at all. The crust is dark, but soft despite this. The bread was baked on the main mode.

Who cares - how I did (adaptation for cereals):
1 egg,
Salt - 1 tsp.
Sugar - 2 tbsp. l.,
Powdered milk - 3 tbsp. l.,
Butter - 2 tbsp. l.

I brewed corn grits (190 ml) 10 minutes before mixing in boiling water (230 ml). More could have been.
Wheat flour - 520 ml.

Yeast - 1.5 tsp. The original recipe had 2 teaspoons, but I try to put as little as possible. It turned out to be enough.

Of course, I expected more from this bread. The first time I baked on a fast - not baked. Second time in normal mode. I took corn flour about three times less than wheat flour, but still it is not as lush and "moist" as with rye flour.
So we'll eat it, but I imagined it like this ...

I've baked cornbread twice already, but it doesn't work out both loaves, at first it rises well, and 40 minutes before the end, the roof begins to drop sharply and a dense bread is obtained

I baked cornbread yesterday. The recipe from the instructions for LG is the same as that of Marishka. I believed the instructions and baked it in fast mode. Not baked very well, although it cannot be called raw. I liked the taste, only my husband said that it was sweetish. Is it possible to reduce the amount of sugar or will it impair other properties of the bread? The oven will continue, just try, as advised here, in the usual mode.

I baked cornbread yesterday. The recipe from the instructions for LG is the same as that of Marishka. I believed the instructions and baked it in fast mode. Not baked very well, although it cannot be called raw. I liked the taste, only my husband said that it was sweetish. Is it possible to reduce the amount of sugar or will it impair other properties of the bread? The oven will continue, just try, as advised here, in the usual mode.

Also the first time I baked on a fast, the result is the same as yours, my husband also said that he was sweetish. On the main mode, I baked it, generally threw it out, at first it rose well, then opal and .... well, it turned out badly. The last experiment was successful. I kneaded the dough in the mode, I have this mode 1.20. Then I turned on the baking for 1 hour, but it was baked earlier, in 50 minutes. And the taste of sweetness, as in the first case, was gone. And the texture came out good

I wanted to say that maybe it would be correct to add a comment at the end of the recipe regarding the recommendation for baking this bread in the main mode, and not in the quick? otherwise I programmed it for an ambulance and only after a while I read that it was better to choose the "main" one and had to change the program ... but there might be a situation when it will be too late to change something and it will turn out not at all what you expect .... and the comment below will give the person a choice. before the process begins. but this is my IMHO. please do not throw stones

luchok
Alas, as far as I figured out with my stove, I do not have the opportunity to set a separate baking mode. That is, the dough made in the "dough" mode must be baked in the oven.
Maybe someone else has LG and this bread turned out as it should? Please respond, I really want cornbread, but not sweet

The instructions say FAST, but I am thinking of changing the mode, since in the opinion of my family it turns out to be a little sticky. My husband likes it (he says he looks like a cake). I want to try it in BASIC mode (baking for more than 3 hours).

Marishka, thank you for the delicious bread recipe! I baked it in the Basic mode and instead of corn flour (I don't have it yet) I used children's CORN PORSE. The bread turned out to be excellent in all respects!

This is a recipe from an LG stove book.
Today I baked for the first time. I just forgot to put in the butter. Well, you don't need it there. It turned out very tasty bread.
I sprinkled yeast 1 tsp. on a bun 680 gr. and put on the "white bread" regime (3:40).

Thank you, Marishka! This is a "native" recipe for my HP. Yesterday I did it for the first time. It turned out great. And corn there, in my opinion, is useless.

And according to this recipe, my bread rises, and when it starts to bake, it falls. tell me what is the problem?