Mixed Bread
Ingredients
Directions
Prepare
In a large bowl, combine the flour, salt, and yeast.
Gradually add cornmeal gruel until the mixture is soft.
Rise and bake
Allow the dough to rise until well risen.
Bake in a mold until golden brown.
Serve warm for breakfast.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- All-purpose flour
- Forms the main structure of the dough as its proteins develop into gluten.
- Yeast
- Produces gas as it ferments, making the dough rise.
- Cornmeal gruel
- Adds moisture and softness to the dough and contributes corn flavour and texture.
The step that matters
Allow the dough to rise until well risen. Yeast needs enough time to produce gas for a light texture. Underproofed dough bakes dense, while overproofed dough can collapse and lose its structure in the oven.
“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.
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