Milk bread with corn flour …. a simple but tasty recipe for the weekend.
For these hard days, where we are all at home and we devote to cook, I decided to offer you this milk bread with corn flour … … which provides a basic “polenta” to which all the other ingredients are added.
Ingredients that we all normally have at home …… flour, milk, eggs and a little bit of butter.
The result is a very fluffy bread, to be enjoyed at any time of the day, from breakfast to an aperitif.
Milk bread with corn flour will surprise you with its softness.
To try absolutely.
Milk bread with corn flour
Yield:
8
Ingredients
Dough
- 1/3 cup + 2 tbsp (80 g) corn flour
- 1 cup + 1 tbsp + 2 tsp (250 g) water
- a scant 1.5 tsp (7 g) superfine granulated sugar
- a scant 1.5 tsp (7 g) salt
- 3.5 tbsp (50 g) diced unsalted butter
- 1.5 cups (200 g) bread flour
- 1+ 1/8 cups (150 g) pastry flour
- 4 tbsp (60 g) full fat milk
- 1 large (60 g) whole egg
- 1/5 oz (5 g) fresh yeast
Extra
- Whole egg to brush
- Corn flour
Instructions
- In a small pan, pour water with sugar and salt and corn flour.
- Cook, stirring constantly until the water is completely absorbed and the mixture starts boiling.
- Out of the heat, add butter, stir to melt and let completely cool.
- In a small bowl, combine and whisk whole egg with milk and set aside.
- In the bowl of a stand mixer fitted with hook attachment, pour the cooled corn flour mixture, sifted flours and fresh yeast.
- Pour egg/milk mixture and knead on low speed (speed 1 Kitchen Aid) for 5 minutes.
- When a rough dough is formed, increase speed and knead on speed 2 for 15/20 minutes.
- Pour the dough on a lightly floured table, make some folds, and shape the dough into a ball.
- Place the dough in a bowl, cover with plastic wrap and let rise until double in size.
- Deflate the dough, weigh the dough and and divide it into 2 equal parts and shape 2 small balls.
- Butter 2 oval molds (8 inches in length, 2 inches in high and 4 inches in width) and set aside.
- Turn the dough balls over so that the folds are upwards, with a rolling pin roll the dough giving into a rectangular shape.
- Roll the dough to shape an 8 inches log and seal the edges.
- Cut the log in half and then any part in half again.
- Place the log in the mold, cover with plastic wrap and set aside to rise until double in size.
- Repeat with the other dough ball.
- Heat fan oven at 320F - 160°C.
- Brush the bread with beaten egg and dust the surface with corn flour.
- Bake for about 28 minutes.
- Remove from the mold, let cool and enjoy.
The addition of corn flour in unusual here. Apropos, I saw a joint Italian/French brioche video, in which the baker made a pastry cream with cornstarch/flour and incorporated some of it INTO the dough. The video was in French, and I understood him to say that the cornstarch/flour from the cream “explodes” inside the dough during baking. He argued that this results in larger holes inside the dough. I am not necessarily a fan of big-holed bread/brioche. Can anyone confirm this? Any specific idea as to what result the addition of cornstarch/flour chemically is? Yes, I’ve searched the entire Internet for an answer. The addition of cornstarch reduces the protein content, but making holes?
Thank you.
Dear JBM….such a difficult question……..if you add pastry cream in a dough, the addition of pastry cream increases softness and the dough results fluffier.
Generally, the bread prepared with a high content of water will result with large holes inside (see for example the no knead bread).
Generally cornstarch absorbs much water than flour.So, I do not think that adding cornstarch increases holes in the dough.
A.