No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

It’s been ages since I posted a bread recipe and, while it’s true that I haven’t baked as much bread during the last couple of months due to apartment renovations, I’m slowly getting back into the habit of making homemade bread pretty frequently. My latest exploit was with a mixed corn bread which turned out so delicious that I had to share it.

As always, I used a heavy cast iron lidded pot for baking the bread, but any heavy lidded, oven-safe dish will do.

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INGREDIENTS:

(Yields 1 medium sized loaf / 0.36 EUR)

For the dough:

1 and ½ cup corn flour (0.20 EUR)

1 and ½ cup all-purpose flour (0.10 EUR)

¼ tsp active dry yeast (0.03 EUR)

½ tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 and ¼ cups warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, yeast, salt and sugar. Pour warm water on top and give a good stir so all the flour is fully incorporated. Cover the bowl with cling foil and leave to rest in a warm room overnight, so the dough can ferment and puff up.

The next day, place a heavy lidded oven-safe dish to the oven and preheat to 220°C. This is gonna take about 30 minutes, so while the oven and the dish get toasty, prepare the dough for the second rise. Dump the dough on a well-floured counter, fold over with a scraper a couple of times and shape into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean tea towel and leave to rise for a second time for 30 minutes.

After 30 minutes, and once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment paper into the hot pot and bake covered for 30 minutes. After 30 minutes, uncover and bake for additional 10 minutes to get that lovely crust. Once the bread is done, transfer to a wire rack and allow it to cool completely before slicing.

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Prošlo je već sto godina od kada sam zadnji puta objavila recept za kruh. Glavni razlog zašto sam nekako smanjila količinu pečenja je bilo renoviranje stana, ali sada se polako opet vraćam u staru rutinu sa domaćim kruhom. Zadnji eksperiment je bio sa fantastičnim miješanim kukuruznim kruščićem, pa naravno moram sa vama podijeliti taj recept.

Kao i uvijek do sada, kruh sam pekla u željeznom loncu s poklopcem, ali možete koristiti bilo koju tešku posudu koja ima poklopac i sigurna je za korištenje u pećnici.

SASTOJCI:

(Za 1 srednju štrucu / 2,66 kn)

Za tijesto:

1 i ½ šalica kukuruznog brašna (1,50 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

¼ žličice suhog kvasca (0,25 kn)

½ žličice soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli skupa pomiješajte brašna, zobene, kvasac, sol i šećer. Izlijte preko svega toplu vodu i dobro promiješajte da se svo brašno inkorporira. Pokrijte zdjelu prijanjajućom folijom i ostavite preko noći u toploj prostoriji da tijesto fermentira i nabubri.

Sljedećeg dana stavite tešku posudu sa poklopcem u pećnicu da se sve skupa zagrije na 220°C. Za to će trebati oko 30 minuta, pa za to vrijeme ujedno priredite i tijesto za drugo dizanje. Iskrenite tijesto na dobro pobrašnjenu radnu plohu, te ga strugalicom nekoliko puta presavinite i oblikujte u kuglu. Preselite tijesto u posudu koja veličinom i oblikom odgovara onoj u kojoj ćete peći kruh, a koju ste obložili papirom za pečenje. Pokrijte čistom kuhinjskom krpom i pustite da miruje 30 minuta i da se diže drugi puta.

Nakon 30 minuta, kada su se pećnica i posuda dobro ugrijale, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu. Poklopite i stavite peći na 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica. Kada je kruh gotov preselite ga na rešetku da se skroz ohladi prije nego ga krenete rezati.

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No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

No-Knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

If been meaning to try making a no-knead corn bread ever since I jumped on the whole no-knead wagon. I am very happy to report that this method works great and that bread is delicious. Of course, I had to dump in a handful of sunflower seeds too, but feel free to skip those if seeds aren’t your thing.

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INGREDIENTS:

(Yields 1 medium-sized loaf / 0.56 EUR)

For the dough:

1 ½ cup all-purpose flour (0.10 EUR)

1 ½ cup corn flour (0.17 EUR)

5 tbsp sunflower seeds (0.23 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ cup lukewarm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, sunflower seeds, yeast, salt and sugar. Pour water over the mixture, then stir with a spoon until everything is combined. Cover the bowl with a cling-foil and refrigerate overnight. The dough will become slightly bubbly and increase in size.

Once the dough ferments, place heavy oven-safe pot with its lid (I used cast iron) in the oven and set it all to preheat to 220°C, as you’re going to bake the bread in the pot. You’ll need about 30-40 minutes to get it all nice and toasty, so prepare the dough in the meantime. Turn the dough over on a well-floured work surface and fold it over a few times using a bench scraper. Take a bowl similar in shape and size to the pot you’ll use for baking, line with parchment paper and gently transfer the dough inside for final proofing. Cover with clean kitchen towel and allow it to rest for 30-40 minutes, all while the oven preheats.

Once ready to bake, carefully transfer the dough together with parchment into a preheated heavy pot, cover and bake for 30 minutes. After 30 minutes remove the lid and finish baking uncovered for another 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

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Već neko vrijeme planiram napraviti i kukuruzni kruh koji se ne mijesi, a sa zadovoljstvom vam mogu reći da je eksperiment i više nego uspjeo, a hruh je jako fini. Naravno, morala sam ubaciti i pregršt suncokretovih sjemenki, ali vi ih slobodno izbacite ako vam tako više odgovara.

SASTOJCI:

(Za 1 srednju štrucu / 4,16 kn)

Za tijesto:

1 ½ šalica glatkog brašna (0,75 kn)

1 ½ šalica kukuruznog brašna (1,25 kn)

5 žlica suncokretovih sjemenki (1,75 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 ½ šalica mlake vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašna, suncokretove sjemenke, kvasac, sol i šećer. Prelijte preko svega mlaku vodu i dobro promiješajte da se sjedini. Pokrijte zdjelu prozirnom folijom i stavite u hladnjak preko noći. U tijestu će se napraviti mjehurići i ono će se napuhati.

Kada je tijesto isfermentiralo, stavite teški lonac sa poklopcem koji smije u pećnicu (ja sam uzela od lijevanog željeza), da se sve skupa zagrije na 220°C, pošto ćete u loncu peći kruh. Da se sve to dobro ugrije će vam trebati oko 30-40 minuta, pa u međuvremenu pripremite tijesto. Iskrenite tijesto na dobro pobrašnjenu radnu plohu pa ga strugalicom za tijesto presavinite nekoliko puta. Uzmite zdjelu koja je slične veličine i oblika onom loncu u kojem ćete peći kruh, obložite ju papirom za pečenje i u nju nježno preselite tijesto. Pokrijte sve čistom krpom i pustite da se tijesto još diže 30-40 minuta, sve dok se pećnica zagrijava.

Kada ste spremni za pečenje, pažljivo preselite tijesto skupa sa papirom za pečenje u zagrijani lonac i pecite poklopljeno 30 minuta. Nakon 30 minuta maknite poklopac i pecite otklopljeno još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.

No-Knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

Corn Horns / Kukuruzni roščići

One of our local bakery chains sells these tiny, delicious corn horns. I rarely buy any bakery products, but when I do, 90% of the time it’s those little buggers. Of course, I figured they can’t be that hard to make, so after a bit of research, this is what I came up with.

Just be warned, these are totally addictive, so be prepared to ruin your diet. 😀

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INGREDIENS:

(Yields 16 horns / 0.06 EUR per horn / 1.01 EUR for all)

For the dough:

1 cup corn flour (0.10 EUR)

1 cup boiling water (–)

1 cup warm milk (0.20 EUR)

1 tsp dry yeast (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ – 2 cups plain white flour, divided (0.13 EUR)

3 tbsp olive oil (0.13 EUR)

1 tsp salt (0.01 EUR)

Topping:

1 egg (0.20 EUR)

1 tsp coarse sea salt (0.01 EUR)

1 tsp cumin seeds (0.07 EUR)

Additional:

Flour for dusting the work surface (0.01 EUR)

Oil for greasing the mixing bowl (0.01 EUR)

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METHOD:

Start off by placing corn flour in a mixing bowl and pouring boiling water over it. Quickly stir to form a thick sticky mass. In a separate small bowl, whisk together warm milk, yeast, sugar and 1 teaspoon of plain white flour. Allow the yeast mixture to rest for about 10 minutes until it starts getting foamy. Be sure that your milk isn’t hot, because it will kill the yeast and the dough won’t rise. The safe milk temperature is if you can comfortably stick your finger in it.

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After 10 minutes, add 1 ½ cups of plain flour, olive oil and salt to corn flour mixture. Pour the bubbly yeast over that and give a good stir to form shabby dough. Dump everything on a clean work surface and briefly knead, incorporating more flour, bit by bit, as you knead along. The final dough should be quite soft and pliable, but not too sticky. Clean your bowl, lightly coat in oil and turn the dough ball around to grease from all sides. Cover the bowl with clean kitchen towel and allow the dough to rest until doubled in size, for about 45 minutes.

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Once the dough has risen, gently deflate and divide into two balls. Roll out each ball on a floured work surface into a thin disc. Then cut each disc into 8 triangles. At this point you can also add stuffing to the horns, but I decided to just roll them out empty. Roll the triangles to form the horns, then space them out on a baking sheet lined with parchment paper. Cover the shaped horns with a clean kitchen towel and allow to rest for additional 10-15 minutes for the second proofing.

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When ready for baking, preheat oven to 190°C. Whisk an egg and brush over horns. Sprinkle coarse sea salt and cumin seeds on top and bake in the middle rack for 20 minutes, until beautiful golden-brown. Serve warm or at room temperature.

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The horns taste the best on their first day, but will keep for a day or two at room temperature in an airtight container. Alternatively, you can do-ahead and freeze the horns after second proofing, before giving them an egg wash. Then just give them an egg wash straight out of the freezer, sprinkle with toppings and bake.

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Jedna naša lokalna pekara prodaje male, prefine kukuruzne roščiće. Kupujem vrlo malo pekarskih proizvoda, i to su u 90% slučajeva baš te kiflice. Naravno, zaključila sam da ih ne može biti prekomplicirano za napraviti doma. Nakon malo istraživanja, ovo je konačni rezultat.

Malo upozorenje – ovi roščići izazivaju ovisnost, tako da budite spremni da si zeznete dijetu. 😀

SASTOJCI:

(Za 16 roščića / 0,47 kn po roščiću / 7,51 kn za sve)

Za tijesto:

1 šalica kukuruznog brašna (0,75 kn)

1 šalica kipuće vode (–)

1 šalica toplog mlijeka (1,50 kn)

1 žličica suhog kvasca (1,00 kn)

1 žlica šećera (0,05 kn)

1 ½ – 2 šalice glatkog brašna, podijeljene (1,00 kn)

3 žlice maslinovog ulja (0,99 kn)

1 žličica soli (0,01 kn)

Za posipanje:

1 jaje (1,50 kn)

1 žličica krupne morske soli (0,01 kn)

1 žličica sjemenki kima (0,50 kn)

Dodatno:

Brašno za posipati radnu plohu (0,10 kn)

Ulje za namastiti posudu (0,10 kn)

PRIPREMA:

Za početak stavite kukuruzno brašno u veću posudu i prelijte kipućom vodom. Brzo promiješajte da dobijete gustu, ljepljivu smjesu. U manjoj zdjelici pomiješajte toplo mlijeko, kvasac, šećer i 1 žličicu glatkog brašna. Pustite da odmara 10-tak minuta dok kvasac ne nabubri i postane pjenast. Pazite da mlijeko ne bude prevruće jer će ubiti kvasac i tijesto se neće dignuti. Sigurna temperatura mlijeka je kada možete u njega bez problema umočiti prst.

Nakon 10 minuta dodajte 1 ½ šalicu glatkog brašna, maslinovo ulje i sol u smjesu kukuruznog brašna. Prelijte preko svega pjenasti kvasac i dobro promiješajte da se formira labavo tijesto. Istresite na čistu radnu plohu i kratko mijesite, dodajući po potrebi još malo po malo brašna. Tijesto treba biti meko i podatno, ali ne previše ljepljivo. Očistite posudu, namastite s malo ulja, pa unutra okrećite kuglu tijesta da se namasti sa svih strana. Prekrijte posudu čistom krpom i pustite da tijesto odmara oko 45 minuta, dok se ne udvostruči.

Kada se tijesto dignulo, nježno ga ispuhnite i podijelite u dvije lopte. Razvaljajte obje lopte na dobro pobrašnjenoj plohi u tanke diskove. Onda svaki disk podijelite na 8 trokuta. Po želji, sada možete dodati i neku filu u kiflice, ali ja sam odlučila napraviti prazne. Zarolajte trokute u roščiće i raširite ih po protvanu obloženom papirom za pečenje. Pokrijte sve čistom krpom i ostavite da se tijesto digne drugi puta, još 10-15 minuta.

Kada ste spremni za pečenje, zagrijte pećnicu na 190°C. Razmutite jaje i njime premažite roščiće. Posipajte krupnom soli i kimom, pa pecite u sredini pećnice 20 minuta, dok roščići ne dobiju lijepu zlatno-smeđu boju. Poslužite roščiće tople ili na sobnoj temperaturi.

Roščići su najbolji istoga dana, ali držati će još dan ili dva na sobnoj temperaturi u hermetički zatvorenoj posudi. Također, možete si ih pripremiti unaprijed i zamrznuti ih nakon što se drugi puta dignu, a prije nego ih premažete jajem. Onda ih samo onako smrznute premažite jajem, posipajte čime želite i odma stavite peći.

Corn Horns / Kukuruzni roščići

Corn Flour Scones (vegan, gluten-free, low histamine) / Pogačice od kukuruznog brašna (veganske, bezglutenske, nisko histaminske)

You want warm scones for that special weekend breakfast? No problem! These you can literally whip up in five minutes, bake and then enjoy piping hot, straight out of the oven. You need just four things to make them – corn flour, boiling water, salt and a bit of fat. I’ve used coconut oil, but feel free to substitute with any cooking oil or even butter.

INGREDIENTS:

(Yields 9 small scones / 0.05 EUR per scone / 0.41 EUR for all)

2 cups corn flour (0.20 EUR)

½ tsp salt (0.01 EUR)

1 tbsp coconut oil (0.20 EUR)

1 ¼ cup boiling water (–)

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METHOD:

Preheat oven to 250°C. Place a silicone mat on a baking sheet and set aside. Alternatively, line baking sheet with aluminum foil and lightly grease. In a bowl whisk together flour and salt. Make a small well, place inside tablespoon of coconut oil and then pour in boiling water which will melt the coconut oil. Using a fork, give all a quick and vigorous stir.

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At this point the water should have cooled off enough to handle, so you can finish off making the dough with your hands. It should be pretty soft, but not sticky. Divide the dough into scones and spread on prepared baking sheet. I used a huge ass ice cream scoop for this and then pressed the balls flat with my hand.

Bake for 25 minutes, until golden and crispy. Enjoy hot, straight out of the oven, for maximum yum.


Jedu vam se vruće pogačice za taj posebni vikend doručak? Nema problema! Ove možete smutiti u doslovce pet minuta, ispeći i onda navaliti na njih dok su vruće, ravno iz pećnice. Trebaju vam samo četiri stvari da ih napravite – kukuruzno brašno, kipuća voda, sol i malo masnoće. Ja sam upotrijebila kokosovo ulje, ali slobodno ga zamijenite bilo kojim drugim uljem za kuhanje ili čak maslacem.

SASTOJCI:

(Za 9 malih pogačica / 0,33 kn po pogačici / 3,01 kn za sve)

2 šalice kukuruznog brašna (1,50 kn)

½ žličice soli (0,01 kn)

1 žlica kokosovog ulja (1,50 kn)

1 ¼ šalice kipuće vode (–)

PRIPREMA:

Zagrijte pećnicu na 250°C. Stavite silikonski podložak na pleh za pečenje ili obložite pleh aluminijskom folijom i mrvicu namastite. U zdjeli pomiješajte brašno i sol. Napravite malo udubljenje u koje ćete staviti žlicu kokosovog ulja pa preko svega prelijte kipuću vodu. Viljuškom sve brzo i snažno pomiješajte.

Sada se voda već dovoljno ohladila, pa rukama dovršite tijesto. Ono bi trebalo biti dosta mekano, ali se ne bi smjelo lijepiti. Podijelite tijesto u pogačice i raširite po pripremljenom protvanu. Ja sam tijeso grabila ogromnom žlicom za sladoled i onda rukom lagano spljoštila loptice.

Pecite 25 minuta, dok pogačice ne budu zlatne i hruskave. Za maksimalnu sreću navalite na njih dok su vruće, odma iz pećnice.

Corn Flour Scones (vegan, gluten-free, low histamine) / Pogačice od kukuruznog brašna (veganske, bezglutenske, nisko histaminske)

Chili Cornbread / Kukuruzni kruh sa čilijem

As it usually happens, I had this insane craving for cornbread and some chilies lying around the fridge and thus an idea was born. This bread whips up in no time and before you know it you’ll have a yummy vessel for your favorite jam or spread. It’s sweet, with just right amount of kick from the chilies.

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INGREDIENTS:

(Yields 1 medium sized loaf / 2.06 EUR)

2 large eggs (0.40 EUR)

1 ½ cups buttermilk (0.60 EUR)

¼ cup butter, melted + more for greasing the pan (0.53 EUR)

1 tbsp olive oil (0.04 EUR)

1 cup plain white flour (0.07 EUR)

1 cup corn flour (0.10 EUR)

3 tbsp sugar (0.02 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

¼ tsp salt (0.01 EUR)

4 small chili peppers, seeded and cut thinly (0.27 EUR)

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METHOD:

Preheat oven to 200°C. Lightly grease a loaf pan with butter and line with parchment paper. Set aside. In a small bowl, whisk together eggs and buttermilk until smooth. Whisk in melted butter and olive oil until fully incorporated.

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In a large bowl, mix together flours, sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix until fully incorporated and no big lumps remain. Fold in chili chunks, pour the mixture into prepared pan, gently shake to level, and bake for 35-40 minutes until golden brown and a skewer inserted in the center comes out clean (a crumb or two are quite alright). Allow cornbread to cool for about 15 minutes before removing from the pan and let cool completely on a wire rack. Serve at room temperature with sweet or savory spread of your choice.

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Kao što to obično biva, užasno mi se jeo kukuruzni kruh, a po frižideru mi se povlačilo par čili papričica i tako je ideja rođena. Ovaj kruh možete smutiti za čas i prije nego što se okrenete imati ćete finu podlogu za vaš najdraži pekmez ili namaz. Slatkasti je, sa pravom dozom ljutine od čili papričica.

PRIPREMA:

(Za 1 srednju štrucu / 15,30 kn)

2 jaja (3,00 kn)

1 ½ šalica kiselog mlijeka (4,50 kn)

¼ šalice rastopljenog maslaca + mrvica za namastiti kalup (4,00 kn)

1 žlica maslinovog ulja (0,33 kn)

1 šalica oštrog pšeničnog brašna (0,50 kn)

1 šalica kukuruznog brašna (0,75 kn)

3 žlice šećera (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

¼ žličice soli (0,01 kn)

4 male čili papričice, očišćene od sjemenki i tanko narezane (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za pečenje i obložite masnim papirom, pa stavite na stranu. U maloj posudi razmutite jaja sa kiselim mlijekom. Dodajte rastopljeni maslac i maslinovo ulje, pa miješajte dok se sve ne sjedini.

U većoj posudi pomiješajte brašna, šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih i špatulom miješajte dok ne dobijete jednoličnu smjesu. Nježno umiješajte narezani čili pa smjesu izlite u pripremljeni kalup i njžno protresite kalup da se smjesa poravna. Pecite 35-40 minuta, dok kruh ne bude zlatno-smeđi i čačkalica umetnuta ne izađe čista (mrvica-dvije su isto okej). Pustite kruh da se ohladi 15 minuta u kalupu, prije nego ga izvadite i ohladite do kraja na rešetki. Poslužite na sobnoj temperaturi sa slatkim ili slanim namazom po vašem izboru.

Chili Cornbread / Kukuruzni kruh sa čilijem