nutty seedy bread flour

Rustic corn bread

Basic recipe using Spoon & Pinch rustic corn bread creation.... create a delicous moist dough full of corn kernels which you can then use to make a large loaf, small loaves, rolls, share and tear rounds, pizza bases and so much more!
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Servings 16 people

Ingredients
  

  • 320 ml water
  • 375 g strong white bread flour
  • 125 g S&P rustic corn bread creation
  • 1.5 tsp salt
  • 1 tbsp sugar
  • 2 tbsp butter
  • 2 tsp S&P even-rise dried yeast
  • 25 g S&P flour booster
  • 1 tbsp S&P dough creamer

Instructions
 

  • Prepare the tins you will be using, by greasing where necessary
  • Pour water into the bread maker pan. Sprinkle on the flour and bread creation; add the salt, sugar, butter, flour booster and dough creamer in separate corners of the bread pan. Add the yeast.
  • Set to the dough setting. When the machine cycle has finished, remove the dough from the machine. Place on a lightly floured surface, knead with your hands for a minute.
  • Divide and shape the dough - for rolls, cut off small pieces of the desired size of your rolls. To get perfect evens rolls it is best to weigh each piece. A guideline is 60g for an average rolls - or smaller if you want small dinner rolls. Shape the pieces by kneading into a small ball, with a smooth top.
  • Place the rolls butting up to each other in a deep oblong or deep round tin. Alternatively shape your dough into loaves - an oblong, or around, a plait etc.
  • Cover shaped dough with cling film and leave to rise for 45 minutes or until doubled in size.
  • Preheat oven to 160C. When risen enough, cook for 25 minutes for a loaf and 20 minutes for rolls. The bread should be well risen and slightly golden on the top. The underneath will also be firm, but they should be soft and fluffy inside.
  • Remove from the oven. Leave for 5 minutes then remove from the tin and leave to cool completely on a wire rack.

Notes

Suitable to freeze.
Defrost 2 hours
 
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