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Add a photoA nutty bread perfect for breakfast, great when toasted. Filled with goodness of cornmeal and dates.
Ingredientes
- 1 cup Yellow cornmeal
- ¾ cup Thick Dates sauce ( **process explained below )
- 100 gms Butter + 1tsp Melted butter (for brushing)
- 1 ¼ tbsp Active dry yeast
- 2cups Wheat flour
- 2cups All purpose flour
- 1/4cup Non fat milk powder
- 1tsp Salt
Direcciones
- To make Dates Sauce: Take a cup of chopped dates with half a cup of milk and cook in low medium flame,(add water if needed). Simmer until the dates gets well cooked, will take around 5-7 minutes. Turn off the flame and let it cool for 20-30 minutes. Blend as a thick paste and keep aside.
- Take cornmeal, a cup of water, dates puree and butter in a pan. Cook on low flame and whisk constantly until the mixture thickens and starts to bubble after few minutes. Transfer it to a glass bowl, and let it cool until it comes at room temperature.
- Meanwhile sprinkle the yeast over ¼ cup of lukewarm water in a bowl and let it sit for 5 minutes until its turns foamy. Stir it once and let it sit for 2 more minutes.
- Take the cornmeal mixture when its cooler to handle, add a cup of APF, milk powder and cover it with a kitchen towel. Keep it at a warm place for an hour, the dough will increase slightly.
- Now add the remaining flour, half cup at a time, scraping down the bowl after each addition. At last the dough will come together as a firm dough. Now comes the tough part… you’re your sleeves up and knead by hand until its forms a smooth pliable dough.
- Place the dough in a greased bowl and keep in warm place for 2 hours to proof. Once the dough is almost double in the volume, punch down the dough and transfer to a clean floured surface.
- Shape into a smooth 4 by 8 inch loaf and transfer it to a loaf pan, cover loosely with oiled plastic wrap and keep it again in a warm place until the loaf rises. This proofing will take around 2 hours.
- Preheat the oven to 375F, remove the wrap, transfer to the oven.. Reduce the temperature to 350F, bake for 35-40 minutes until the bread is golden brown and should sound hallow when tapped.
- Brush the top with melted butter and let it sit for 10 minutes. Transfer it into a rack and let cool completely before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 297mg | 12% |
| Potassium 146mg | 4% |
| Total Carbs 64.49g | 17% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.9g | 1% |
| Protein 8.86g | 14% |
