Venezuelan corn bread

1. Stage

For the starter in a large bowl mix flour - 70g, water - 70ml, sugar 10g and dry yeast at the tip of a knife. Cover with plastic wrap and place in the refrigerator overnight.

2. Stage

Drain the liquid from the canned corn.

3. Stage

Puree the corn with 100 ml of water in a blender.

4. Stage

In a bowl, mix the rest of the flour, yeast and milk powder, sugar, salt, melted butter, add water and mashed corn, sourdough. Knead the dough, it is elastic and almost not sticky to the hands, but not steep. If it is too sticky, you can add flour. The consistency of the dough depends on the juiciness of the corn. You can knead the dough in a bread machine or in a combine. The ready dough is rolled into a ball and placed in a bowl greased with vegetable oil, and covered with plastic wrap. Place in a warm place until doubled in size.

5. Stage

I decided to bake a portion of bread in the form of bars. To do this, I divided the dough into six parts.

6. Stage

Flatten a piece of dough into a cake. Wrap one side of the dough to the middle and seal the fold with your fingers or the palm of your hand.

7. Stage

Then roll up and seal the opposite side as well. Then fold the dough in half, you will have an oblong log.

8. Stage

Seal it with the palm of your hand along the long edge. Place it with the seam facing down. Roll up the dough with your hands into a roll shape.

9. Stage

Formed and sprinkled with flour on top, lay the loaves to proof - again, until doubled in size.

10. Stage

Then we make incisions on the surface of the bars in the form of a pattern of corn cobs - kernels.

11. Stage

Preheat the oven to 250°C. Set the temperature to 230 C and bake for 5 minutes, then 200 C and until done.

12. Stage

Bon appetit!