Proya
Description
When using polenta or cornmeal, the bread’s texture will be different. Polenta is heavier and the bread turns out denser, but it also gives the bake an interesting soft, pleasant texture with small granules. When using cornmeal, the bread’s texture will be more porous and uniform. For an ideal result, you can grind corn polenta to a finer grind without taking it all the way to flour. You’ll end up with the best of both worlds. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for making Serbian corn bread “Proja.” You can use corn polenta or flour, depending on the desired texture of the bread. For the protein component you can use Serbian brine cheese, feta cheese, or granular cottage cheese. Take the yogurt, milk, eggs, and cheese out of the refrigerator ahead of time. The ingredients should be at room temperature.
- 2
Step 2
Combine and mix the dry ingredients: wheat flour, corn polenta, baking powder, sugar, and salt.
- 3
Step 3
In a bowl, beat two eggs. Add the yogurt and milk to the eggs. Lightly whisk the mixture with a fork.
- 4
Step 4
Combine the liquid and dry components of the dough. Pour in the vegetable oil and knead the dough. The dough should be about the consistency of pancake batter.
- 5
Step 5
Crumble the cheese with your hands or cut it into pieces. Add it to the dough and mix well.
- 6
Step 6
Prepare a baking pan. The bread can be baked in a loaf pan or a cake pan. It is best to line a metal pan with parchment paper. Transfer the dough into the pan.
- 7
Step 7
Bake the cornbread in an oven preheated to 200°C for 30–40 minutes, until golden brown.
- 8
Step 8
Check the bread for doneness with a dry wooden splinter (or skewer). If it comes out dry, the bread is done. Cool and remove from the pan.
- 9
Step 9
Cornbread keeps quite well for up to 3 days.
- 10
Step 10
Thanks to the cheese and corn polenta, the bake is quite filling. The slightly salty flavor of the bread is perfect for breakfast with a cup of sweet tea or coffee.