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Corn bread (hoecake) recipe

How can I find the recipe? If I try to cook such a bread oven, what impact will the continual mix yeast in 2 / 3 wheat flour and 1 / 3 of corn?

Corn bread (hoecake)

An interesting question to find! We put the machines to work well ...

A deep yellow bread made from wheat flour and cornmeal mixture.
And little history

The corn is hoecake of the dish. And of course efkianan in our village where there were neat to ferment bread. It is the bread of the very poor and hungry, at least for Nafpaktia.

We have two types: the anevati and Leipzig. The anevati the yeast to leaven the normal trough. Only the corn in salted water to blanch. The 'normal Kannada dough and threw the pans. There the long hours left to do, ie to swell, and then throw in the oven. In the table hoecake the cut slices, like bread. In holding the hoecake saved the world from hunger in many areas. The omission is made without yeast. Scaling the flour and then wiped from the housewife with oil. They throw in and black currants and cinnamon. It is so crisp and delicious. Good taste, ie to eat "snack" with cheese.

Corn bread (hoecake)

The user matemplar writes: The last time Recipes

• 500 gr. corn flour
• 500 gr. white flour
• 30 gr. fresh yeast or 1 envelope dry
• 1 / 2 lit. boiling water
• 2 tsp. GL. salt
• 1 tablespoon honey solid
• 1 tsp. GL. orange zest (optional)
• 100 gr. black currants

Balte in the mixing bowl or mixer corn flour and pour in the boiling water. Stir to wet all over and let it become lukewarm. Continue with the normal procedure. The dough should be soft. Creator bread pan in No. 30. Lubricate it without stinginess and sprinkle with the sesame seeds. Press the dough with the palms to spread evenly. Spread the surface with hot water, sprinkle with sesame seeds and press the palms. With a sharp knife, bread knife around, starting with the region and reaching down. Leave acharachto center. Let it rise and bake as usual. Very nice eaten hot or lukewarm, but after two amazing three meres.Pigi: gourmed.gr - Original page

Materials with baking powder
• 1 cup corn flour
• 1 cup flour, all-purpose
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 / 2 teaspoon salt
• 1 cup milk
• 1 / 4 cup margarine or oil
• 1 egg
• 1 cup canned corn drained and chopped

Material Brewer
• 1 1 / 2 cup corn flour
• 3 tablespoons sugar
• 1 1 / 2 cup flour for all uses
• 2 teaspoons baking powder
• 1 tablespoon yeast
• 1 1 / 2 teaspoon salt
• 1 / 2 cup milk
• 1 / 2 cup water
• 1 egg
• 1 / 3 cup oil or margarine
• 1 cup drained canned corn and psilikommeno

Sleeps: 9-12 (with baking powder), 16 (in yeast)

Preparation time: 5 '(with baking powder), 1 hour (dough)

Baking time: 20'-25 '(with baking powder), 30'-35' (dough)

Mix together all the solid materials of any prescription, other than corn in bowl of mixer. Add liquid ingredients and tap them together 1 '. Pour and stir in corn. Lay Drain and mix into a well buttered and floured loaf pans 22 × 10x7 cm Bake the bread in the baking powder immediately in an oven at 210 degrees Celsius for 20'-25 'or until well browned surface. The bread with the yeast to cover it with plastic wrap and let it rise until doubled in bulk. Bake at 210 degrees Celsius 30'-35 'until you get sweet brown color surface. Turn on the grill and let it cool slightly. The corn is served slightly warm. As left over, store in freezer in sealed plastic bag. Heat gently before serving.
I was in Thessaloniki purchased from oven bread that was rather yellowish. I thought it had a little cornflour.
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