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Greek Cornbread

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Maria Kostoff
Translated by
Maria Kostoff
Greek Cornbread1 / 2
30/04/2013
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Preparation
25 min.
Cooking
40 min.
Тotal
65 min.
Servings
1
"The fragrance of freshly baked cornbread and freshly made ayran wafts from the kitchen!"

Ingredients

  • white flour - 2 cups (500 g)
  • corn flour - 4/5 cup (200 g) and a little for sprinkling
  • yeast - 1 packet
  • sugar - 1 tbsp
  • salt - 1 tsp
  • olive oil - 2 tbsp
  • water - 1 1/2 cups, warm
measures

How to cook

In a large bowl, mix the two types of flour, salt, sugar and yeast. Make a hole in the center and add the olive oil and 1 cup water. Stir and add the remaining water slowly until you get a slightly firm dough.

Pour the dough onto a counter and knead it for about 10 minutes. Make the dough into a ball, put it in a bowl. Cover and leave it in a warm place to rise for about an hour.

Divide the risen dough in. Make two lines of dough, approximately 8″ (20 cm) long. Sprinkle them with corn flour. Place them in a baking dish, cover with a towel to rise for 30 minutes.

Preheat the oven to 360°F (180 °C). Make 3-4 diagonal cuts and bake for 40 minutes.

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