Cornmeal Loaf with Hot Water Dough
Cornmeal Loaf with Hot Water Dough

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cornmeal loaf with hot water dough. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Cornmeal Loaf with Hot Water Dough. I discovered a "cornmeal dough" in a cookbook. I was fascinated by this, and wanted to use this.

Cornmeal Loaf with Hot Water Dough is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Cornmeal Loaf with Hot Water Dough is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have cornmeal loaf with hot water dough using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cornmeal Loaf with Hot Water Dough:
  1. Prepare 60 grams ■Cornmeal
  2. Get 90 grams ■Boiling water
  3. Take 300 grams Bread (strong) flour
  4. Take 20 grams Sugar
  5. Take 5 grams Salt
  6. Make ready 10 grams Skim milk powder
  7. Take 4 grams Instant dry yeast
  8. Make ready 150 to 160 grams Water: Use warm water in the winter, cold water in the summer
  9. Make ready 18 grams Butter

Mix in butter or margarine and salt. Stir in cold water to make mixture lukewarm. Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. Cornbread, especially leftovers, can be eaten as a breakfast.

Steps to make Cornmeal Loaf with Hot Water Dough:
  1. Put the cornmeal in a heatproof dish, and pour boiling hot water over it. Mix with chopsticks, then bring together with a spatula. Cover with plastic wrap. (This is the cornmeal hot water dough.)
  2. Leave at room temperature until cool, and use as-is. During the hot summer months cool it in the refrigerator. Make sure it won't affect the temperature of the dough when you knead it.
  3. Put the yudane and all the other ingredients except for the butter in a bread machine, and start the 'dough only' program. Add the butter 7 to 8 minutes into the program.
  4. When the dough is done, divide it into 3 portions and round off each portion. Leave to rest for 15 minutes. In the wintertime, moisten and wring out a kitchen towel and microwave it for 20 seconds. Cover the dough with the kitchen towel.
  5. Round off the dough balls again, put into the bread pan and leave to rise (2nd rising) until the pan is 80 to 90% full.
  6. Bake for 16 minutes at 200°C. Turn the pan on its side, bake for 7 minutes, then turn on the other side and bake for another 7 minutes. Drop the pan on a counter top to 'shock' it, and take the bread out. Cool on a rack.
  7. If you use 60 g of boiling water and 190 g of water, the bread won't be as pillowy, but it will have a crispier texture.

It is also widely eaten with barbecue and chili con carne. In parts of the southern and southwestern United States, cornbread. It has a really nice sour smell to it and I've been so excited to bake with it. This is my first loaf using the new starter. It was really tasty, slightly sour.

So that is going to wrap it up for this exceptional food cornmeal loaf with hot water dough recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!