Indian-corn-flour Bread
Ingredients
Directions
Make the dough
Mix the two flours well together with the salt.
Make a hole in the centre and stir the yeast up well with 1/2 pint of warm water.
Put this into the middle of the flour and mix enough of it with the yeast to make a thin batter.
Throw a little flour over the surface of this batter, cover the whole with a thick cloth, and set it to rise in a warm place.
When the batter has nicely risen, work the whole to a nice smooth dough, adding the water as required.
Knead it well and mould the dough into loaves.
Bake
Let them rise for nearly 1/2 hour.
Put them into a well-heated oven.
Bake for 1-1/2 to 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Yeast
- Ferments and produces gas that makes the dough rise and become light.
- Maize flour
- Forms the bulk of the dough and gives the bread its structure and texture.
The step that matters
Let the batter rise fully before kneading. A well-risen batter shows the yeast has been fermenting and developing gas. Kneading too early gives a dense loaf, because the gas that lightens the crumb has not yet built up.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.