Corn bread in a slow cooker

Corn bread in a slow cooker

Hello! Now I want to tell you about making cornbread in a slow cooker. If you add corn flour to the dough, the baked goods acquire a yellow color. Therefore, there is no need to add chicken yolks or turmeric. Interestingly, cornmeal bread becomes yellower as it cools.

The bread dough is kneaded in filtered water; you can use spring water. Compressed or granulated yeast is suitable. And for taste, it is recommended to add sweet sand and table salt to the main mass.

Everyone understands that such dough must be kept in a warm room for the yeast to start working. A multi-cooker is an incredible help with this. The dough can be placed in a multicooker and the “Heating” mode activated for a couple of minutes. And if the room is hot, then the dough can be put in a bowl, covered with a towel and thrown on the table. In about an hour, the dough will rise and a loaf will form. All that remains is to bake it using a slow cooker. It is better to brown the bread on both sides. The second side can be baked for approximately 15 minutes.

Corn bread comes out fragrant, porous and very soft; it is unsurpassed when cut into slices with a knife. Can be used to make sandwiches.

Ingredients for making cornbread

1. Corn flour – 1 tbsp.
2. Wheat flour – 3 tbsp.
3. Dry yeast – 1.5 tsp.
4. Unsullied water – 300 ml.
5. Sunflower oil – 25 ml.
6. Table salt – 1 tsp.
7. Sweet sand – 1.5 tsp.

How to Make Savory Cornbread in the Slow Cooker

You need to take approximately 100 ml of warm water.

Pour the liquid into a plate, add dry yeast and stir. Add sugar and a spoonful of wheat flour.

Stir until smooth, leave covered for 20 minutes. Then pour salt into the dough and pour in sunflower oil. Add corn flour, stir until smooth.

Sift the premium wheat flour in advance.

Add it after corn flour and knead into a thick dough. Be sure to lubricate the multicooker container with sunflower oil. Place the dough. Cover the dishes with a cloth (A collection of different and interacting tissues form organs) , leave in a warm place for about an hour.

Place the pan with the dough in the slow cooker.

Close the lid. Select the “Bake” option for 60 minutes. Later turn the bread over and turn on the program for 15-20 minutes. Remove the bread from the multicooker so that the bottom does not become wet due to condensation.
Cool the cornbread and cut into pieces. Serve the bread with the soup; you can brush the slices with chicken pate. Bon appetit!

Cornbread in a slow cooker - a simple and delicious recipe

Do you like cornbread? Until now, I had absolutely no idea about its existence. In a creative impulse to cook something delicious, I found a recipe book that was sold together with a multicooker and there I came across this excellent recipe.

Naturally, its production is not fast, you will have to stock up on time and patience. The bread comes out very tasty. Excellent for soup and breakfast if you top it with melted cheese or jam.

Ingredients:

• Wheat flour - 500 g;
• Corn grits - 200 g;
• Sugar - 20 g;
• Dry yeast - 20 g;
• Salt - 1 tsp;
• Milk - 100 ml;
• Vegetable oil - 50 ml;
• Water - 300 ml.

Manufacturing:

I put the flour in a separate container. I use wheat and sift it ahead of time.

Then I add corn grits. Almost all recipes call for flour, but I didn’t have any at home, but the taste was simply stunning.

I add salt and sugar. Although the instructions indicate grams, I put it by eye, approximately 1 tsp.

Then I add dry yeast. Again, I didn’t measure the weight, but dumped out 2 bags.

I mix the dry substances well until smooth and pour in the oil.

Then comes water, at room temperature. I used it boiled.

At the last step I pour in the milk. You can use any fat content, in this recipe it doesn’t matter at all.

I take a spoon and start kneading the dough well. The process is not very common and long. It took me about 10 minutes to knead evenly, with all this the dough should stretch perfectly and be elastic.

Pour vegetable oil into the multicooker bowl and lay out the dough. Let's level it out. First you need to let it rise and only later can you start baking.

I cook in a Redmond slow cooker. I first turn on the “baking” mode and select the time - 1 hour. Using the “Masterchef Light” function, without changing the program, I select the temperature - 35 C.

I cook until the end of the program, then I don’t open the lid, I put it back on baking for 2 hours. After an hour, you need to turn the bread over so that it browns on both sides.

Take out the finished bread and let it cool for half an hour.

Note to the hostess

If your multicooker does not have a temperature selection function, then we use an old and proven method. Cover the multicooker bowl with the dough on top with a kitchen towel and place it in a warm space, near the stove or radiator. We wait until the dough has doubled in size and then start baking.

Cooking according to South American traditions - recipe for cornbread in a slow cooker

We are all accustomed to preparing bread using classic, established recipes, the components of which include two types of flour: rye and wheat.

No one argues that such homemade baked goods are very tasty, but you still want to experience something new, unknown. Cornmeal is a good option for cooking tests.

Baking from this product comes out crumbly and has a gentle yellowish color. In addition, it prepares quite quickly. We invite you to try baking excellent cornbread in a slow cooker.

The structure of baked goods also depends on the grinding of corn kernels. If coarse flour is used, and in relation to wheat there will be much more of it, then the dough will turn out “languid”, which affects the splendor of the baked product.

Often recipes involve the use of these components in equal quantities; baking from corn flour will still be airy.

A little cornmeal can also be used, but you don't need to add a lot of it either, because it contains a lot of starch, which will provide the bread with a sticky structure.

Corn bread in a slow cooker can be prepared with either new yeast or dry yeast; there is no significant difference. Recipes for such rich products do not contain a huge number of ingredients, so there should not be any difficulties with production.

The tips described below will allow you to quickly master even quite complex methods of producing baked goods.

Manufacturing secrets

• Activate the yeast correctly. Dilute them not in hot water, but only in slightly heated water (36-37 0 C).
• Often bread recipes require a sponge method of production; in this case, the baked goods will turn out fluffy.
• During kneading, it is possible that the corn dough will be slightly sticky. It is not recommended to add flour in this case, because the main purpose of this process is to enrich the dough with oxygen. Already after 10 minutes. from the beginning of kneading it will be elastic and flexible.
• Almost all recipes do not outline how long it is necessary to knead the dough, but this is very important. Long kneading changes its thickness, so the baked goods come out denser. To bake fluffy bread you will need to create only a few movements during kneading.
• The finished cornbread in the slow cooker must cool completely, only later can it be cut.

Now let's begin the process of making delicious homemade baked goods.

Ingredients:

How to cook

Step 1

First you need to prepare the dough. To do this, mix the required amount of warm milk and water, add dry yeast along with sugar and 60 grams of wheat flour.

Let the dough stand in a warm place for 15 minutes. As time passes, a “foamy cap” can be seen on top of the yeast consistency.

Step 2

Now add flour to the dough along with sunflower oil. Knead the dough, continue the same function on the table that was previously sprinkled with flour. It should turn out homogeneous and not stick to your hands.

Cover the “bun” in the bowl with a cotton napkin and place it on top of the multicooker bowl. Leave the dough to rise on the “Heating” program for 10 minutes.

Step 3

Grease the bowl with sunflower oil, place the previously kneaded yeast dough there, set to “Heating” for 5 minutes.

Turn off the multicooker and let the yeast “ball” rise for 40 minutes.

Step 4

Brush the top of the dough with oil and sprinkle with crushed corn grits. Prepare the bread using the Baking program, setting the timer for 50 minutes.

Serve homemade cakes cooled.

See another version of this dish:

• Fried pies with potatoes and mushrooms in a slow cooker
• Lush pie made from yeast dough with a hearty interior in a slow cooker
• How to prepare yeast pie dough in a slow cooker

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Cornbread in a slow cooker recipe

Ingredients

Step-by-step recipe for making corn bread in a slow cooker with photos

So, let's get to work:

First, heat the water.

Add yeast to warm liquid, add wheat flour, stir ingredients.

Cover the dough mixture with a towel, then set the container with the dough aside and let it sit for half an hour.

As the dough rises, remember it one more time.

Video recipe: Corn bread in a slow cooker

Corn bread in a slow cooker without wheat flour

You can also bake cornbread in the slow cooker without wheat flour!

So, in order to bake bread according to this recipe you will need:

Ingredients:
milk – 150 ml;
corn flour – 150 g;
vegetable oil – 2 tablespoons;
dry instant yeast - 1 teaspoon;
sugar – 1 tablespoon;
baking powder – 1 teaspoon;
salt – 1.5 teaspoons.

Let's get down to business:

First you need to heat the milk. Then add yeast and sugar to warm milk, stir the ingredients and let it sit for 30 minutes. After this time, it is necessary to pour vegetable oil into the yeast mass.

Now add corn flour to the same mass and knead into an elastic dough.

Bon appetit!