Corn sweet bread
Description
The baking process is simple and quick. Thanks to an improved recipe, this sourdough bread turns out unlike other types—very moist and dense inside. At the same time, corn flour gives it a completely different taste and aroma, no less appetizing than the classic version. This bread can confidently be served with soups or used as a base for sandwiches. It's much easier to prepare than wheat sourdough bread, as there's no need to knead the dough; it remains quite soft and can easily be spread into the pan with a spatula. It can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the starter: place the starter culture into a bowl, add water and mix thoroughly. Add corn flour and mix. Cover the bowl with plastic wrap and let sit at room temperature for 12 hours.
- 2
Step 2
2. Place the sponge into a deep bowl, add eggs, sugar, and soft butter. Mix until smooth. Add corn flour and salt, then knead the dough with a spatula until uniform.
- 3
Step 3
3. Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 1 hour. Place the dough into a mold and spread it evenly, pressing firmly to avoid air pockets in the finished product.
- 4
Step 4
4. Cover the pan with a lid and let it rest for another hour. Without opening the pan, bake the bread in a preheated oven at 190 degrees Celsius for 1 hour. Remove the baked bread from the pan and let it cool completely on a wire rack.