Sunday, August 7, 2011


Last week I baked my own bread. I do that on a regular base, because I like the smell and taste of it. Sometimes I bake my bread in my breadbakingmachine, but I don't like the shape of the bread that way. And a lot of times you get flowerspot on the sides of my bread, because the dough isn't knead good enough. The bread isn't that fluffy either, so when I've got the time I bake my bread by hand. And believe me, it's the best you can get. This cornbread is really soft, fluffy and a bit sweet. I love it with jam and butter, just when it comes out of the oven.
You can make a few breads in the same time and put them in the freezer, for a maximum of three months. Or you can eat it right away. When you have cut the bread it hardens out a bit faster than the bread you buy in the store (because you don't add any chemical substances which slowens this process). But you can toast and eat it very well on the next day, that still tastes good.

- 2 1/4 cups (235 gram) plain flour;
- 2 1/4 cups (235 gram) corn flour;
- 2 teaspoons dry yeast (6 gram);
- 30 gram sunfloweroil;
- 1 cup + 3 tablespoons handwarm water (285 mL);
- 1 teaspoon honey;
- 9 grams salt (1 2/3 teaspoon).

Add the yeast and honey to the water and let it stand for 15 minuts. Mix both the flours and the salt. Add the yeastmixture and the oil and mix it well with a wooden spoon. Put the dough on a flat workingbench and start kneading for about 15 minutes. Add water when the dough is to dry. Add plain flour when the dough is very wet. The dough should feel a bit moisten at the first 10 minutes. Don't add flour, because of the kneading the gluten in the dough stretch and the dough will become a bit dryer. Butter or oil a bowl and put the dough in here. Turn it around once, so the oil is on all sides. Put a wet towel on top and let it stand in a warm place for about 60 to 90 minutes. The dough should have doubled.
Punch the dough and roll it out to a square. The widht should be the same size as the bakingpan.
Let the dough rest for about 20 minutes. Roll the dough and put it in the bakingpan. Put a wet towel on top and let it stand for 60 minutes in a warm place. Meanwhile heat the oven to 430 degrees Fahrenheit (220 degrees Celsius). Put a baking tray on the bottom or get a clean spraybottle with water. Just before you put your dough in the oven fill the tray with boiling water or spray the dough with water. The crust will get crispy by doing that. Put the bread in the oven for 40 minutes. When you get it out, let it rest for about 5 minutes before you get it out of the baking pan. By knocking at the bottom of the bread, you can hear if it's done, it should sound hollow. If it isn't ready, put it back (without the baking pan) in the oven for another 5 minutes and check again.

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