Corn Bread with Kefir
by Editorial Staff
Bright in taste and color, yellow due to the addition of corn flour, homemade bread on kefir will liven up your meal. Many people, having tried it, will find it more aromatic and tasty than wheat bread.
Cook: 2 hours
Servings: 6
Ingredients
- Kefir – 170 ml
- Egg – 1 pc.
- Corn flour – 100 g (2/3 cup 250 ml)
- Wheat flour – 170 g
- Baking powder – 0.5 teaspoon
- Dry yeast – 1 teaspoon
- Sugar – 1 teaspoon
- Salt – 0.5 teaspoon
Directions
- Combine the liquid ingredients – kefir and egg in a bowl.
- In another bowl, combine salt, sugar, dry yeast, baking powder, and both wheat and corn flour.
- Pour the liquid ingredients into a bowl of dry ingredients and stir with a whisk and then hand.
- Knead the dough by hand on a flat surface. It quickly gathers into a homogeneous lump, so it does not need long kneading – 5 minutes is enough. The dough is soft and slightly sticky.
- Place the ball of dough in a bowl, cover with plastic wrap and leave warm for 60 minutes. An hour later, the dough grew 2-2.5 times.
- Preheat oven to 180 degrees. Pound the dough, release the air from it. Grease a baking dish and transfer the dough into it. Leave it on for another 30 minutes. The dough doubled again and filled the form.
- Bake cornbread in a hot oven at 180 degrees for 35-40 minutes. Remove the bread from the mold and place it on a tea towel to cool.
- Crispy crust, porous crumb, bright color and pleasant aroma – this is corn bread with kefir.
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