Mini cornbread with mozzarella
Description
Perfectly pairs with tea and coffee. If you don't have special molds for baking small bread rolls, you can make corn flatbreads by wrapping cheese pieces in the dough, or shape a large round loaf with filling. In this case, it will resemble a yeast pie. Serve warm or cooled. Ideal with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. This recipe uses pizza mozzarella, which can be substituted with suluguni cheese or any other hard rennet cheese if desired.
- 2
Step 2
Warm the milk to a temperature of 30-35 degrees, add the yeast and sugar, stir, and let stand in a warm place for 10-15 minutes until a foamy "cap" forms.
- 3
Step 3
Pour warm water into the milk with yeast, add salt, and gradually sift in the corn and wheat flour in parts.
- 4
Step 4
Combine the liquid and dry ingredients using a spoon, then add the melted butter at the end. Finish kneading by hand.
- 5
Step 5
The dough with the addition of corn flour turns out to be pliable and has a pleasant yellowish tint.
- 6
Step 6
Leave the resulting yeast dough in a warm place for 30–40 minutes, covering it with a lid or plastic wrap. During this time, it should rise significantly in volume.
- 7
Step 7
Knead the risen dough with your hands, divide it into 2 parts, one of which should be slightly larger than the other. From the larger portion of the dough, shape 8 rectangular flatbreads and place them at the bottom of the molds.
- 8
Step 8
Cut the mozzarella into large pieces, the size of the molds, and place them on the dough rounds.
- 9
Step 9
Cover the filling with the remaining dough, shaping it into flatbreads and sealing the edges with the bottom layer of dough.
- 10
Step 10
Let the mini cornbread with mozzarella rest for a bit (10-15 minutes), then bake at 180 degrees for 40-45 minutes.
- 11
Step 11
The finished bread is crumbly and aromatic, with a crispy golden crust. During baking, a small cavity forms inside as the cheese heats up and melts.