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Cornmeal Loaf With Hot Water Dough Recipe

Cornmeal Loaf with Hot Water Dough Recipe
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Prepare the ingredients before making Cornmeal Loaf with Hot Water Dough in your home. Then, follow these steps below to serve Cornmeal Loaf with Hot Water Dough for your family or friends.

Ingredients: Cornmeal Loaf with Hot Water Dough

  • 60 grams ■Cornmeal
  • 90 grams ■Boiling water
  • 300 grams Bread (strong) flour
  • 20 grams Sugar
  • 5 grams Salt
  • 10 grams Skim milk powder
  • 4 grams Instant dry yeast
  • 150 to 160 grams Water: Use warm water in the winter, cold water in the summer
  • 18 grams Butter

How to Make Cornmeal Loaf with Hot Water Dough

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Cornmeal Loaf with Hot Water Dough in your home by yourself.

    Step 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.)
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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