I often bake country bread but wanted to try cornbread. It is a very flavorful bread that is eaten very quickly. The kids told me it was like a cake ;). A little sunshine on your table. I described you…
°170 g flour
°130g corn flour
°180 ml lukewarm milk
°1 sachet of baker’s yeast or 15 grams of fresh yeast
°2 teaspoons honey
°1 teaspoon salt
In a salad bowl, pour flour and salt, dig a well.
Pour lukewarm milk into the center, yeast and honey.
Mix until you get a smooth paste that comes out of the bowl.
Leave it to rise for an hour and a half.
Degas the dough, form a ball and let it ferment again for 45 minutes.
Before placing the bread in the oven, cut the bread in large portions so that the bread continues to grow.
Put the bread in the cold oven and bake for 45 minutes at 220 ° C.
The hardest part is waiting for it to cool down 🙂