Chewy Cornbread with Tapioca Powder

Name: Chewy Cornbread with Tapioca Powder
Yield: 1 serving
Cuisine: American
Ingredients: 170 grams Bread (strong) flour; 30 grams Tapioca powder; 100 grams Corn meal; 10 grams Butter; 1 tsp Dry yeast; 180 ml Lukewarm water; 1 1/2 tsp Salt; 1 Corn meal (for coating)

cookpad.japan @cookpad_jp

I just came up with this recipe.

Use both hands to pour the dough carefully into the pan, since it tends to be a bit soft. Recipe by Yuuyuu0221

I just came up with this recipe.

Use both hands to pour the dough carefully into the pan, since it tends to be a bit soft. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

I just came up with this recipe.

Use both hands to pour the dough carefully into the pan, since it tends to be a bit soft. Recipe by Yuuyuu0221

I just came up with this recipe.

Use both hands to pour the dough carefully into the pan, since it tends to be a bit soft. Recipe by Yuuyuu0221

Saved

Ingredients

1 serving

170 gramsBread (strong) flour
30 gramsTapioca powder
100 gramsCorn meal
10 gramsButter
1 tspDry yeast
180 mlLukewarm water
1 1/2 tspSalt
1Corn meal (for coating)

Saved

Steps

1

After the first rise in the bread maker, take out the dough and punch out the air. Let it rest for 20 minutes.
2

Dust your work surface and punch out the air again. Shape the dough into a rectangle (20×15 cm). Start rolling up the dough slowly from one side, and tightly pinch the seams closed.
3

Brush on a wash of the beaten egg whites, then place it on a flat tray to coat in corn meal. With the closed seam down, place the dough to one side of the loaf tin.
4

After the dough rises to fill about 70% of the tin, bake for 25 minutes in a 200℃ oven.
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