No Kneading Required!! Corn Kernel Bread

Posted on January 20, 2022

No Kneading Required!! Corn Kernel Bread

Are you looking for recipe inspiration? No Kneading Required!! Corn Kernel Bread special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though No Kneading Required!! Corn Kernel Bread What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of No Kneading Required!! Corn Kernel Bread, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare No Kneading Required!! Corn Kernel Bread delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the No Kneading Required!! Corn Kernel Bread yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create No Kneading Required!! Corn Kernel Bread using 10 ingredient type and 16 manufacturing steps. Here's how to make the dish.

I'm really into no-knead bread. You can make this without kneading, so it requires very little effort!! Just bring the dough together roughly. Press the air out of the plastic bag properly to prevent the dough from drying out. When rounding off the dough, don't fiddle around with it too much and work quickly. Drain the corn kernels very well, or the dough will become soggy. Mist the surface to make the crust very crispy. Recipe by Ro-zuminto

Ingredients and spices that need to be prepared to make No Kneading Required!! Corn Kernel Bread:

  1. 100 grams Bread (strong) flour
  2. 50 grams Cake flour
  3. 50 grams Cornmeal
  4. 120 ml Lukewarm water
  5. 1 tsp Sugar
  6. 1 tsp Honey
  7. 60 to 100 grams Canned corn kernels
  8. 3 grams Dry yeast
  9. 1 Olive oil
  10. 1 pinch Salt

Steps to make a No Kneading Required!! Corn Kernel Bread

1
Drain the canned corn kernels, and put on paper towels to draw off any excess moisture.
2
Dissolve the sugar and honey in the lukewarm water. Add the yeast and mix well. Leave for 5 to 10 minutes to proof.
No Kneading Required!! Corn Kernel Bread - Step 2
3
Blend the bread flour, cake flour and coarsely ground cornmeal and add the salt.
No Kneading Required!! Corn Kernel Bread - Step 3
4
Add the yeast liquid to the dry ingredients, and mix well for about a minute with cooking chopsticks.
No Kneading Required!! Corn Kernel Bread - Step 4
5
Add the corn kernels that are pat dried well.
6
Put the dough in a plastic bag, press the air out completely and tie.
No Kneading Required!! Corn Kernel Bread - Step 6
7
Leave for the 1st rising, for about 1 hour. Do this at room temperature in the summer. In the winter, place the bag of dough in a bowl sitting in a frying pan full of hot water.
8
When the plastic bag has puffed up and the bag is being pulled tight, take the dough out.
No Kneading Required!! Corn Kernel Bread - Step 8
9
Round off the dough lightly, cover in a piece of floured plastic wrap and leave to rest for about 10 minutes.
No Kneading Required!! Corn Kernel Bread - Step 9
10
Form the dough into an oval shaped loaf, on a baking sheet lined with parchment paper.
No Kneading Required!! Corn Kernel Bread - Step 10
11
Leave for the 2nd rising. Cover with a tightly wrung out moistened kitchen towel until it has increased to about 1.5 times its original size. This should take 30 minutes to an hour.
12
Slash the tops, and drizzle a little olive oil into the cuts.
No Kneading Required!! Corn Kernel Bread - Step 12
13
Place a cup full of water on the baking sheet. Mist the surface of the loaf with water.
No Kneading Required!! Corn Kernel Bread - Step 13
14
Bake in a preheated 200 °C oven for 20 minutes. Adjust the baking time depending on your oven!
No Kneading Required!! Corn Kernel Bread - Step 14
15
Make sure to dry off the corn kernels completely with 2 to 3 clean paper towels.
16
If the corn kernels are still moist on the surface, the dough will get wetter. If you think this might happen, you may want to reduce the amount of lukewarm water used by about 10 ml.

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