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Saturday, 8 April 2017

Bake A Sweetcorn & Onion Loaf Using A Sourdough Starter

Today's loaf should not be confused with traditional corn bread. Rather, it is a normal everyday loaf that has been flavoured with sweetcorn and fried onions to make it a tad more interesting. We also add a bit of fresh paprika on top of using our sourdough starter to make it rise. As always, alternative raising agents are discussed in the recipe. This is a wonderful alternative to your normal bread that will have everyone coming back for seconds.

I start by chopping a medium sized onion finely. I brown this is hot oil on the stove. I use 1/3 of a medium sized paprika. This is also chopped finely and added to the pan to fry along with the already browning onions.

My onions and paprika frying on the stove top. Once done, I set it aside to cool.

In the meantime, I measure 4 cups (4 x 250 ml) white bread flour in a large mixing bowl, along with 1 cup (250 ml) durum wheat flour.

I add a teaspoon (5 ml) salt and a tablespoon (12,5 ml) sugar to the bowl. Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Add the fried veggies to the dry ingredients and mix well.

Now add a large tin of sweetcorn.

Add half a cup (125 ml) lukewarm milk, 75 ml cooking oil and 300 ml sourdough starter to the bowl.
Option 2: If using Active Dry Yeast, add the sugar to the lukewarm milk, along with a packet of Active Dry Yeast and allow to froth up. You may need to increase the amount of milk added.

Bring the dough together. It will be quite a wet dough.

Prepare a bread pan with non-stick spray and lightly flour the surface.

Knead the dough on a well-floured surface until it resembles an elastic ball.

Transfer the dough to the pan and slice diagonally across the top.

Cover with plastic and allow to rise in a warm dry place.

The dough is ready when it is almost double in size.

Bake in a preheated oven for 50-60 minutes. It is done when it starts to pull away from the sides. When you tap the bottom of the bread, you should hear a hollow sound.

Turn the hot bread out of the pan. Smear the top with margarine to create a slight sheen, and to add some extra saltiness to the loaf. It will make the top crust absolutely irresistibly delicious.

Allow to cool on a wire rack.

Serve slightly cooled with butter and cheese for unbeatable flavour.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
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