Georgi-47
Yesterday I baked in Panasonic 2511 almost according to the original recipe - only taking specific values ​​from the indicated ranges - 480g of wheat and 120g of corn (to make 600g as for Panasonic XL size), 40g of butter, milk and kefir equally. Program 01 Basic, size XL, medium crust.
A bit "tore the roof off", otherwise everything is fine.
Of the advantages - small pores and a fairly "strong" crumb, which allows you to cut thin slices and spread cold butter.
Of the minuses - it tastes nothing special ... bread is like bread ...
GirlOlga
Thank you very much for the recipe !!!! Bread is baked
vetyk
Here's what I got.
Corn bread (bread maker) Corn bread (bread maker)
The bread is not much different from ordinary wheat bread, but it is still slightly tastier. In the photo, he crumpled a little, because he cut himself right away (the child urgently demanded hot bread). Slightly yellowish. At the kneading stage, it seemed that the dough was too wet, I added flour. Maybe not worth it ... I also added gluten, maybe that's why it didn't crumble. I liked it, I will repeat it.
Nastasya78
Admin, Fugasca, I need your help. At night I decided to bake corn bread. I laid everything according to the recipe from the first page, only I added not 2, but 1.5 tsp of yeast. Wheat flour took 420 grams, corn flour - 120. I took kefira in half with milk. Everything was going well. The soft gingerbread man came out. Everything went up perfectly. The roof was convex. Baking has started. In full confidence that everything was fine, I went to bed. Night still ... I heard the stove signal and went to take it out. And what is this? The roof collapsed. Moreover, half of the roof is normal, and half collapsed. Cut it in the morning. The bread is porous, beautiful in color. But these are all his advantages. It tastes sour. Neither salt nor sugar is felt. And the smell of yeast is present ... The bread went to feed the birds ...
In this regard, I have questions:
1. What density should be a bun of wheat and corn bread? Maybe I overdid it with water? Maybe the bun should be denser than the wheat one?
2. Or did the yeast eat all the sugar and die? Why? Were there too many? But I and so instead of 2 tsp. took 1.5 tsp. Take 1 tsp.?
3. Or, on the contrary, the yeast did not have enough strength to lift the bread during baking, as it turned out to be weak? And you need to add all 2 tsp?
Something I'm completely confused ... Help !!! Confused! I don't know where to go next ...




4. The bread was proofed no longer than usual ... It rose so high! Maybe reduce the time for proofing?
Nastasya78
The experiment continues ... To understand what the excess, water or yeast, I put 2 tsp. yeast following the recipe. It took the same amount of torment as the first time.
At the beginning of baking, the bread not only fell off the roof, it shrank all over.
Conclusion, definitely a lot of yeast !!!!
Why then specify 2 tsp in the recipe.

I will continue the experiment.

I'll make the next bookmark with 1 tsp. yeast.




The second copy also went to feed the birds ...




And in general, somehow strange. Simple cornbread with milk (not from Fugasco) came out great ... But there, too, according to the recipe 2 tsp. yeast.




I will not give up, I will continue to try ... From Fugasco ...




Maybe it's the kefir. Indeed, in the recipe from Fugasco, he is part of the liquid. I am using old kefir. It lifts well and helps the yeast lift bread5b. Maybe 1 tsp is really enough. yeast will be on the old kefir?
Grigorieva
Anastasia, I now bake cornbread like this
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=471421.0
I don't know how to make links.
And it turns out well with the rye program, for a long time I've been baking just on the water.
Here is the last option Corn bread (bread maker)
Nastasya78
Well, let's summarize!
Here is the third copy of bread with a tab of 1 tsp.yeast!
VICTORY!!!!!!!!!!!! HAPPENED!!!!!!!!!!!!!! THE ROOF IS IN PLACE !!!!!!!!!!!!!!!!!
Thank you teachers, Fugasco, Admin !!!!!!!!!!!!!!
The conclusion that I drew: If the yeast does not RISE "on foot" along the stairs, but "goes" along the escalator (aged sour milk, for example, kefir, acts as the latter), it is necessary to reduce the amount of yeast indicated in the recipe !!! Otherwise, the roof of bread will fail!

And yet, now I know why I couldn't get Capital bread from Fugasca. The same trouble ... Used sour milk and high-spirited yeast. Here the roof also sagged. I will definitely try to correct this recipe too. I will report a photo report in the subject.

And about corn, I suppose that its appearance corresponds to its content, but more on that in the morning! Let it cool ...

Perhaps my misadventures over the past day and, as a result, well-fed birds will help someone save food! Good luck to all!!!

Yes, for beginners like me, make a soft bun like a wheat bun. In short, the classics of the genre ... Admin advised ...




Corn bread (bread maker)




Corn bread (bread maker)




Corn bread (bread maker)




Corn bread (bread maker)




Corn bread (bread maker)




Here's a cutaway bread, soft, airy, rather porous. Delicious, with a touch of acidity.
This bread is more suitable for soups and main courses than plain corn bread with milk and vanilla sugar.




Thank you so much for the recipe and help!
Yalina1
huge thanks for the recipe. I took 200 ml of milk and 150 ayran. Plus 1 egg. It turned out super.
Black Sable
I baked it. Everything worked out. It tastes like ordinary wheat bread. Yellow? No. The color could have been done with turmeric, but I can't stand it.
Puxa
Thanks for the recipe. In the Oursson bread maker (in the main + dark crust mode) it turned out great the first time. True, I made a small change in your recipe (after some reviews) ... Milk 180 + kefir 170 + 1 egg. And the bread turned out to be great! Does not crumble, rose perfectly, no failures.
Tatiana61
Today I baked cornbread, it seems like nothing, but it’s very pouring. I did everything exactly according to the recipe. I have a Redmond bread maker
vikto_riya
On the second try I got a great bread
For the first time I put 490 grams of flour, the rest of it, yeast 1.5 tsp. The bun was plump, the bread was baked, but it crumbled very much and quickly became stale. The taste diminished, so the second time I did this:
Corn flour-100gr
Wheat flour 460 gr
Milk + kefir + 1 small egg = 370g
Salt, prescription sugar
Yeast 1.5 tsp
1 tsp 6% apple cider vinegar
And the bread turned out to be good. Fine-pored, thin pieces are perfectly cut and does not crumble at all
So I don't know now what helped - an egg or vinegar
The roof is a little crooked, tell me which way to move in order to achieve the ideal?
I can't turn a photo, unfortunately, I beg your pardon
Corn bread (bread maker)
Jule
Take my bread! First time I bake one like this. I took 450 grams of wheat flour, 120 grams of corn, 1.5 teaspoon of dry yeast. Liquid 200 ml kefir + 170 ml milk, soft butter 40 grams. I added a little turmeric for color ☺️
I decided to follow the kolobok, and I did the right thing - it seemed to me torn and dry. Added a little milk. The basic program for wheat bread. And after 4 hours, such a handsome man! Thank you for such a delicious bread! Corn bread (bread maker) Corn bread (bread maker)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers