The crumb is tender, light and soft, the crust is crispy and Golden, and tastes like bread baking. Very interesting loaves. Delicious!
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Both types of flour to sift. With corn drain the excess fluid. Instead of canned corn you can use frozen.
Mix all the ingredients.
Knead the dough.
The dough is pretty tight, but not tight. All the flour immediately pour is not necessary, it may need a little less or more.
Put the dough in a bowl, greased with vegetable (sunflower oil), tighten with cling film and put to approach in a warm place for 40-45 minutes.
Through 40 minutes.
Put the dough on a floured work surface, punch down, divide into two equal parts. Each roll out a thickness of approximately 1 cm to Roll the roulade, carefully pressing each round.
Well to take the seam and the edge of the loaf.
Put the loaves on a baking sheet, the laid parchment. Parchment oil. To make the billet cuts. Cover with a towel and leave for proofing in a warm place for 20-25 minutes.
In about 20 minutes.
Bake the loaves in a pre heated oven at 180* 35-40 minutes until Golden brown.
Remove the finished loaves from the oven, place them on the grill, cool.
From the amounts of the ingredients coming out two loaves of 400 g each.