No Kneading Required!! Corn Kernel Bread

Name: No Kneading Required!! Corn Kernel Bread
Cuisine: American
Ingredients: 100 grams Bread (strong) flour; 50 grams Cake flour; 50 grams Cornmeal; 120 ml Lukewarm water; 1 tsp Sugar; 1 tsp Honey; 60 to 100 grams Canned corn kernels; 3 grams Dry yeast; 1 Olive oil; 1 pinch Salt

cookpad.japan @cookpad_jp

I'm really into no-knead bread. You can make this without kneading, so it requires very little effort!!

Just bring the dough together roughly. Press the air out of the plastic bag properly to prevent the dough from drying out. When rounding off the dough, don't fiddle around with it too much and work quickly. Drain the corn kernels very well, or the dough will become soggy. Mist the surface to make the crust very crispy. Recipe by Ro-zuminto

I'm really into no-knead bread. You can make this without kneading, so it requires very little effort!!

cookpad.japan @cookpad_jp

I'm really into no-knead bread. You can make this without kneading, so it requires very little effort!!

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Ingredients

100 gramsBread (strong) flour
50 gramsCake flour
50 gramsCornmeal
120 mlLukewarm water
1 tspSugar
1 tspHoney
60to 100 grams Canned corn kernels
3 gramsDry yeast
1Olive oil
1 pinchSalt

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Steps

1

Drain the canned corn kernels, and put on paper towels to draw off any excess moisture.
2

Dissolve the sugar and honey in the lukewarm water. Add the yeast and mix well. Leave for 5 to 10 minutes to proof.
3

Blend the bread flour, cake flour and coarsely ground cornmeal and add the salt.
4

Add the yeast liquid to the dry ingredients, and mix well for about a minute with cooking chopsticks.
5

Add the corn kernels that are pat dried well.
6

Put the dough in a plastic bag, press the air out completely and tie.
7

Leave for the 1st rising, for about 1 hour. Do this at room temperature in the summer. In the winter, place the bag of dough in a bowl sitting in a frying pan full of hot water.
8

When the plastic bag has puffed up and the bag is being pulled tight, take the dough out.
9

Round off the dough lightly, cover in a piece of floured plastic wrap and leave to rest for about 10 minutes.
10

Form the dough into an oval shaped loaf, on a baking sheet lined with parchment paper.
11

Leave for the 2nd rising. Cover with a tightly wrung out moistened kitchen towel until it has increased to about 1.5 times its original size. This should take 30 minutes to an hour.
12

Slash the tops, and drizzle a little olive oil into the cuts.
13

Place a cup full of water on the baking sheet. Mist the surface of the loaf with water.
14

Bake in a preheated 200 °C oven for 20 minutes. Adjust the baking time depending on your oven!
15

Make sure to dry off the corn kernels completely with 2 to 3 clean paper towels.
16

If the corn kernels are still moist on the surface, the dough will get wetter. If you think this might happen, you may want to reduce the amount of lukewarm water used by about 10 ml.