Revisited Corn Bread

Hello food lovers!

Today, I'm sharing a slightly different corn bread recipe, both crispy and soft, and slightly sweet thanks to the raisins, but which also combines perfectly with savory dishes.

To make this bread, you will need:

- 650gr of water

- 300gr of fine corn semolina (polenta)

- 65gr of sugar

- 120gr of water

- 500gr of white flour

- 125gr of corn flour

- 11gr dry yeast

- 65gr of butter

- 20gr of salt

- 300gr of raisins

Preparation

The corn semolina/water mixture must be prepared the night before so that it can properly swell.

In a bowl, place 300gr of corn semolina (you can find it at Migros) and pour in 650gr of boiling water, stir briefly and leave to rest overnight at room temperature, covered with plastic wrap.

The next morning, dissolve 65gr of sugar in 120gr of water in a bowl.

Then place the corn semolina, the sugar/water mixture, 500gr of white flour and 125gr of corn flour in the mixer bowl.

Add 11gr of dry yeast using a kitchen scale spoon.

Knead everything for 5 minutes at medium speed using the dough hook. Then add 65gr of butter and 20gr of salt.

Continue kneading for 10 minutes this time, until you get a smooth and homogeneous dough.

The dough will become very sticky, this is normal.

Add 300gr of raisins. If you don't like them, they can be replaced by sun-dried tomatoes for example. However, your bread will have a completely different flavor. You will get a more savory bread.

Let the dough rise for 1h30, covered with a damp cloth.

After 1h30, the dough will have risen slightly. Preheat the oven to 210°C (top/bottom heat).

Pour the dough into a greased pan using a non-stick spray. I used the Decora bread pan here, but you can also use a loaf pan.

Cover your pan with a damp cloth and let the dough rise for an additional 30 minutes.

After the second rise, dust the corn bread using a small sieve and bake for 50 minutes in the oven preheated to 210°C.

Once the bread is baked, let it cool on a wire rack.

And there you have it, the corn bread is ready! :o)

I hope you enjoyed this recipe and I wish you a lovely Sunday!

Jenny

P.S.: You will find all the equipment used at the bottom of the recipe.