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Bread and Tortillas with Corn Recipe

Bread and tortillas are everyone’s choice, the dough is the same, but the molding changes the taste, at least it seemed so to us.

Servings

Cook Time

180minutes

Servings

Cook Time

180minutes

Ingredients

Instructions

All products must be at room temperature, this is important! Lightly chop the corn in a blender.
Pour warm whey into the bowl of the combine and add salt, sugar, sifted flour and yeast, put the corn mass. Stir until smooth.
Pour in vegetable oil and knead an elastic, light dough. In a food processor – 5 minutes, manually – 12-15 minutes.
Grease a bowl with vegetable oil (a drop), lay out the dough, cover with cling film or a linen towel. Remove to a warm place for 1 hour. P.S.: the dough is ideally baked in a closed oven with a light bulb on or in a microwave oven, putting a glass of boiling water next to it.
Turn on the oven to warm it up. Knead the dough. Divide into 5 parts – 4 parts for 195 g and the rest. Shape most of it and put it in a bread or cupcake mold. 4 pieces for rolling into balls.
Cover the mold with a film and put it away for proofing in a warm place without drafts. From koloboks to form blanks of oriental cakes. Cover and leave for proofing.
Bake at 200 degrees for the first 10 minutes, then at 180 degrees, until the formation of a “dry onion” – tortilla-15-20 minutes, bread in the form-30-35 minutes. PS: I bake on a stone, the time and mode are different.
Cool the dough on the grill, covered with a linen towel. You will get 4 tortillas of 170 g and a loaf weighing 430 g.
Cool.
Bon appetit.