How to use corn flour?
Posted: 13 October 2013 11:03 PM   [ Ignore ]
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Hi all,

I have corn flour in stock and expect using it for baking bread.  I have searched a while unable to find a recipe.  All recipe found on my searching were using cornmeal.

Please help.

Thanks

Rgds
satimis

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Posted: 14 October 2013 09:01 AM   [ Ignore ]   [ # 1 ]
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I use corn flour sometimes to replace AP flour when I make cornbread.  It gives the bread a better corn flavor.  I also use corn flour to make tortillas.

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Posted: 14 October 2013 10:34 AM   [ Ignore ]   [ # 2 ]
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Yes, it is Mesa flour!  I do not make tortillas often, when I have a bag that needs used I add it to the cornmeal when making cornbread.  It s fine, like ap flour.

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Posted: 16 October 2013 09:38 PM   [ Ignore ]   [ # 3 ]
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Hi all,

Thanks for your reply.

I have a pack of bob’s red mill corn flour, stone ground, on shelves for sometimes.  I expect finding a way using it for making bread.  I don’t have cornmeal.

Rgds
satimis

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Posted: 19 October 2013 07:43 AM   [ Ignore ]   [ # 4 ]
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prettycake - 16 October 2013 11:13 PM

Hi Satimis,

Bob’s Red Mill is a great brand.  I always buy his Almond flour for macarons.  The corn flour you are talking about is the one used to make Masa, but you can use that to make bread also.  Don’t confuse that with Corn Meal or corn starch, it is not the same, which I know you already are aware. Just do your search.  It is out there.  When I make Tamales (chicken) during the Holidays, I buy it in bulk, not just a small package, but it is the same as what you have.  Good luck.  let us know how it came out.

Hi,

I followed following recipe;
Brazilian Cornbread ( Bread Machine )
http://www.food.com/recipe/brazilian-cornbread-bread-machine-140010

Ingredients (suggested on above link)
milk 1 cup
water 1/4 cup + 3 tsp
egg 1
butter 43g
sugar 37g
salt 9g
corn flour, yellow, stone ground 188g
bread flour 318g
anise seed (not available)
active dry yeast 2 1/2 teaspoons

Machine setting: basic white bread
Loaf: 750g
Bread crust: light brown

The top of the bread rose first and then collapsed before baking finished.
(see attached photo)

Texture is NOT bad but it tastes similar to biscuit rather than bread, easy to break.

Suggestion would be appreciated. Thanks

Rgds
satimis

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cornbread_top.jpegcornbread_slices.jpeg
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Posted: 20 October 2013 06:00 AM   [ Ignore ]   [ # 5 ]
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  Hi Satimis.I can see to much liquid or to much yeast.Which one- i don’t now.You cane try cut it down and try again.

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Posted: 20 October 2013 06:43 AM   [ Ignore ]   [ # 6 ]
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Alenka - 20 October 2013 06:00 AM

  Hi Satimis.I can see to much liquid or to much yeast.Which one- i don’t now.You cane try cut it down and try again.

Hi,

Thanks for your advice.

I can try again.  But the problem is its taste not good.  It doesn’t taste as bread.  Any suggestion.  Thanks

B.Rdgs
satimis

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Posted: 13 November 2013 11:04 PM   [ Ignore ]   [ # 7 ]
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that looks like a very unhappy loaf of bread. Sorry your bread didn’t turn out good! One thought - did you proof your yeast? maybe if it’s weak that’s why it collapsed

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