Perfect bread

60 mins
Serves 1
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Directions

  1. 1Knead the dough.
  2. 2Knead the dough.
  3. 3Knead the dough.
  4. 4Pour warm milk into a bowl.
  5. 5Pour warm milk into a bowl.
  6. 6Pour warm milk into a bowl.
  7. 7Add instant dry yeast to the milk.
  8. 8Add instant dry yeast to the milk.
  9. 9Add instant dry yeast to the milk.
  10. 10Whisk the mixture.
  11. 11Whisk the mixture.
  12. 12Whisk the mixture.
  13. 13Add sugar.
  14. 14Add sugar.
  15. 15Add sugar.
  16. 16Add vegetable oil.
  17. 17Add vegetable oil.
  18. 18Add vegetable oil.
  19. 19Whisk the mixture.
  20. 20Whisk the mixture.
  21. 21Whisk the mixture.
  22. 22Add an egg.
  23. 23Add an egg.
  24. 24Add an egg.
  25. 25Whisk the mixture.
  26. 26Whisk the mixture.
  27. 27Whisk the mixture.
  28. 28Add cornmeal.
  29. 29Add cornmeal.
  30. 30Add cornmeal.
  31. 31Whisk the mixture until the cornmeal is mixed in.
  32. 32Whisk the mixture until the cornmeal is mixed in.
  33. 33Whisk the mixture until the cornmeal is mixed in.
  34. 34Add wheat flour.
  35. 35Add wheat flour.
  36. 36Add wheat flour.
  37. 37Knead the dough in the bowl.
  38. 38Knead the dough in the bowl.
  39. 39Knead the dough in the bowl.
  40. 40Let the dough rest for 30 minutes, covered.
  41. 41Let the dough rest for 30 minutes, covered.
  42. 42Let the dough rest for 30 minutes, covered.
  43. 43Dust the counter with flour.
  44. 44Dust the counter with flour.
  45. 45Dust the counter with flour.
  46. 46Knead the dough again on the floured surface.
  47. 47Knead the dough again on the floured surface.
  48. 48Knead the dough again on the floured surface.
  49. 49Cut the dough into sections using a knife or dough cutter.
  50. 50Cut the dough into sections using a knife or dough cutter.
  51. 51Cut the dough into sections using a knife or dough cutter.
  52. 52Shape each section of dough into a small loaf.
  53. 53Shape each section of dough into a small loaf.
  54. 54Shape each section of dough into a small loaf.
  55. 55Place the shaped dough in a baking pan.
  56. 56Place the shaped dough in a baking pan.
  57. 57Place the shaped dough in a baking pan.
  58. 58Let the dough rest for another 30 minutes.
  59. 59Let the dough rest for another 30 minutes.
  60. 60Let the dough rest for another 30 minutes.
  61. 61Brush the dough with egg yolk.
  62. 62Brush the dough with egg yolk.
  63. 63Brush the dough with egg yolk.
  64. 64Bake the bread at 350°F for 30 minutes.
  65. 65Bake the bread at 350°F for 30 minutes.
  66. 66Bake the bread at 350°F for 30 minutes.
  67. 67Remove the bread from the oven and let it cool.
  68. 68Remove the bread from the oven and let it cool.
  69. 69Remove the bread from the oven and let it cool.

Ingredients

  • 300 ml Warm milk
  • 300 ml Warm milk
  • 300 ml Warm milk
  • 14 g Instant dry yeast
  • 14 g Instant dry yeast
  • 14 g Instant dry yeast
  • 4 tablespoons Sugar
  • 4 tablespoons Sugar
  • 4 tablespoons Sugar
  • 4 tablespoons Vegetable oil
  • 4 tablespoons Vegetable oil
  • 4 tablespoons Vegetable oil
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 240 ml Cornmeal
  • 240 ml Cornmeal
  • 240 ml Cornmeal
  • 720 ml Wheat flour
  • 720 ml Wheat flour
  • 720 ml Wheat flour
  • 2 Egg yolk
  • 2 Egg yolk
  • 2 Egg yolk

Equipment

bowlwhiskrolling pinknifebaking panbrush
Perfect bread | Clip Recipe