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Cornmeal Rolls/bread

Cornmeal rolls or bread was another beautiful one l attempted and pulled off so well. Very soft, airy and fluffy bread that is perfect for breakfast or with soups too.

I have used a white cornmeal or maize meal that is not the yellow ones that is traditionally used in making polenta. Cornmeal has no gluten so by itself it won’t do for a bread, so I have mixed it with strong bread Flour.

Since I bought a huge packet of cornmeal to be included in my diet, I thought of using it in rolls/bread. I was completely surprised by how soft the end result was. A water roux is created using corn meal and later it is added to bread flour, that makes the bread super soft. The recipe I made calls for eggs, but you may leave it out completely and settle for a different texture than what I achieved.

I am very happy to share a step by step guide to get these delicious soft and fluffy bread. If this interests you then please read on...



YOU WILL NEED

75gm cornmeal or maize meal

250gm water at room temperature

50gm unsalted butter

Other ingredients for bread

360gm Strong bread flour (APF is fine too)

10gm instant yeast

8gm salt

35gm castor sugar

35gm milk at room temperature

One medium egg (55gm +/-)

2-3 Tablespoons of cornmeal in a bowl


Method:

1 - Add cornmeal and water to a pan. Mix and place a pan on medium heat. Keep stirring to avoid lumps being formed.

2 - Once the mixture is like a mass, add butter and cook until you get a soft texture. (Not dry) Turn off heat and let it cool down to room temperature.

3 - In another large bowl add the bread flour, yeast-sugar-egg to one side and mix.

4 - Add salt to other side and mix.

5 - Now add the milk and start combining all the ingredients.

6 - At this point add the cornmeal water roux. The texture would have thickened and not soft as it was. It's totally fine.

7 - Start combining all. If using hand mixer or stand mixer, knead for 10-12mins or until gluten is activated. If kneading by hands then 15-17mins depending on the flour used.

8 - The texture will be gritty because of cornmeal and slightly sticky, which is fine.

9 - Place the dough in a greased bowl and cover. Let it rise in a warm place for 60mins or until it doubles in size.


10 - Now punch out the air and give a light knead by folding the dough in.

11 - Divide the dough in 12 equal parts each weighing approximately 71gm. Weight might differ so just use your own estimation. Tightly roll each dough piece and let it relax for 5mins (keep covered)

12 - Shape each dough ball to get an even round shape, dip each ball base in cornmeal and place in a baking dish lined with parchment paper.

13 - Do the same for all, cover the baking tray with a cling wrap and let it proof for 45mins.


*PREHEAT GAS OVEN TO 200C. If using electric oven then 180-190C and reduce the baking time*

14 - Unwrap the baking tray, brush each ball with room temperature milk, sprinkle with cornmeal on the top and bake for 25-30 mins on top rack until the top is browned.

15 - Remove from the oven, cool down the bread on a cooling rack and keep it covered with a tea towel.

Your soft and fluffy buns are ready to enjoy and I am ready to read your success story :)

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#foodcharmz #cornmealbread #cornmealrolls #homemade #homebaked

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