Corn Flour Bread

Corn flour bread is a recipe I picked up in France. It uses corn flour instead of corn meal so it has a more fine crumb than a classic American cornbread. It has a light texture with a firm crust and the flavor has more depth to it than a basic white bread.

Ingredients You'll Need

Before you start, gather these essential ingredients:

• 2 1/3 cups all-purpose flour

• 1/2 cup + 1 tablespoon corn flour

• 1 1/2 teaspoons active dry yeast

• 1 1/2 teaspoons salt

• 1/2 teaspoon sugar or honey

• 1 cups warm water (approximately 110°F or 43°C)

  
  

Step-by-Step Corn Flour Bread Instructions

Step 1: Activate the Yeast

Begin by mixing the warm water, honey, and yeast. Stir gently and let it sit for 5 to 10 minutes. You’ll know it’s ready when the mixture becomes frothy. This activation is crucial for proper rising.

Step 2: Add the rest of the Ingredients

Add the flour and salt to the mix. (I like to use a grain mill to grind my whole corn into fresh corn flour but you can buy it prepared as well.)

Step 3: Mix

Mix on low speed for 4 minutes until the dough comes together, use a dough hook, a wooden spoon or your hands.

Step 4: Knead the Dough

If kneading by hand, knead for about 8 to 10 minutes until the dough feels smooth and elastic. Otherwise, change the dough mixer speed to medium and mix for 6 minutes. If it's too sticky, add more flour as necessary. Consistent kneading develops gluten, which is essential for structure.

Step 5: Rise

Place the kneaded dough in a bowl, cover it with a towel, and let it rise in a warm location for 1/2 hour.

Step 6: Divide the dough and Second Rise

Once risen, divide it into 2 pieces and shape them into balls.

Cover the dough and allow it to rise for 20 minutes

Step 7: Shape loaves and Third Rise

Turn the ball upside down. Press a line in the center of the ball and fold it in half like a taco. Pinch the two sides together and press in the ends so it isn't so pointy.

Position the shaped loaf, seam side up, on a baking sheet lined with parchment paper or a silicone mat.

Cover it again with the kitchen towel and let it rise for another 75 minutes.

Step 8: Preheat the Oven

Preheat your oven to 450°F (232°C) while the dough rises. This ensures even baking and helps develop a nice crust.

At this point, add a dish of water to the oven to create the humidity that is needed.

Step 9: Bake the Bread

Before baking, flip over the loaves and cut a slits in the top down the length of the loaf. I usually make it about 1/2 inch deep.

Flour the top of the loaf with corn flour.

Sprinkle the bottom of the oven with water.

Bake for 20 to 25 minutes, or until the bread turns golden brown.

Step 10: Cool and Enjoy

Remove the bread from the oven and allow it to cool on a wire rack. This is vital for letting steam escape, preventing sogginess. Once cooled, slice and savor your homemade bread!

Helpful Tips for Perfect corn flour Bread

• Wrap Your Bread: Store your bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in a freezer bag.

  
  

• Serve It Right: This delightful bread pairs well with chili or can accompany soups and salads, rounding out your meal. It also makes great stuffing.