Ingredients:
½ cup (tea) of Deline Flavor Corn
½ cup of milk
1/3 cup corn (tea)
3 ¼ cup (tea) wheat flour
1 cup cornmeal + cornmeal to finish
½ cup (tea) sugar
½ teaspoon of salt
1 tablespoon of dry yeast
1 ovo
Cold water to the point
Preparation mode:
In the blender cup, add the milk, corn and blend for 2 minutes or until you obtain a homogeneous mixture. Place in a large bowl and then add all the ingredients, except the ice water. Mix well and add the ice water little by little until the point where the dough no longer sticks to your hands. Knead the dough for 5 minutes, form a ball and return to the bowl. Cover with a clean cloth and let it ferment for 1 hour or until it doubles in volume.
After fermenting, shape the dough into the desired shape and place it on a baking tray greased with margarine, cover with a cloth and let it ferment for another 30 minutes or until it doubles in volume. Score the bread with the back of the knife without cutting, sprinkle cornmeal over the entire surface of the bread and bake in a preheated oven at 180°C for 30 minutes or until baked and lightly golden.
Serve immediately with margarine.
