Cornmeal Loaf with Hot Water Dough
Cornmeal Loaf with Hot Water Dough

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cornmeal loaf with hot water dough. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cornmeal Loaf with Hot Water Dough is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Cornmeal Loaf with Hot Water Dough is something which I have loved my whole life.

A small amount of cornmeal soaked in hot water turns to mush, which is incorporated with molasses and standard yeast bread ingredients to make several loaves of bread and quite a Turn dough out onto a lightly floured surface, and knead until smooth. All Reviews for Hot Water Cornmeal Bread. Today I'm using cornmeal and flour and salt with water to make dumplings dough. :) enjoy.

To begin with this particular recipe, we must prepare a few components. You can have cornmeal loaf with hot water dough using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cornmeal Loaf with Hot Water Dough:
  1. Prepare 60 grams ■Cornmeal
  2. Take 90 grams ■Boiling water
  3. Prepare 300 grams Bread (strong) flour
  4. Take 20 grams Sugar
  5. Make ready 5 grams Salt
  6. Prepare 10 grams Skim milk powder
  7. Take 4 grams Instant dry yeast
  8. Take 150 to 160 grams Water: Use warm water in the winter, cold water in the summer
  9. Take 18 grams Butter

Do not cook too slow, but cooking too fast will make it. This hot water cornbread is a simple mixture of cornmeal and hot water with a few seasonings. These hot water cornbread cakes are an old-time Southern staple, sometimes called hoecakes or corn dodgers. Stir until a stiff dough is formed.

Instructions to make Cornmeal Loaf with Hot Water Dough:
  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.)
  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.
  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.
  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.
  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.
  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.
  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.

Let the mixture stand just until it is cool enough to handle. Turn out eh dough and slash the top. Bake on a stone, with a couple of ice cubes in the bottom of the oven, until well browned. Cornmeal is a nutritious, energy-rich addition to the diet. Cornmeal provides a low cost source of protein when mixed with legumes Sprinkled on pizza pan, to case dough spreading, allow browning of crust and prevent sticking.

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