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Corn Bread with Coconut Milk Fast2eat
It is sooo good. It is crunchy on the outside but moister on the inside. It isn’t too sweet.
Prep Time5 mins
Cook Time3 hrs 25 mins
Waiting time15 mins
Total Time3 hrs 45 mins
Servings: 20 slices
- 200 ml Coconut milk room temperature
- 2 Egg (lightly beaten)
- 3 tbsp Butter room temperature or Margarine
- 2 tbsp Oil
- 2 1/2 cups Bread flour
- 1/2 cup Cornmeal * or Corn flour
- 2 tsp Salt
- 2 tbsp Powdered milk
- 4 tbsp Sugar
- 2 tsp Fennel optional
- 2½ tsp Active dry yeast
Attach the kneading blade in the Bread Maker pan.
Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
Carefully insert bread pan into Bread Maker and gently close the lid.
Select “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk.
More information at: "Using the Delay Timer"
It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
Use non-stick Spatula to gently loosen the sides of the bread from the pan.
Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
Cool for about 10-15 minutes before slicing.
To make perfect slices every time use a Bread Slicer with an Electric Knife.
It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the doughball.
Dough is “just right” when it is smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.
- If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
* Finely ground cornmeal (or Corn flour) will produce a more tender crumb while a medium grind yields a hint of crunch.
Optional: You can also mix a little brown sugar, butter, and shredded coconut and spread evenly over the warm cake once it’s out of the oven. Broil until lightly browned, about four minutes (keep an eye on it as it burns easily if left for too long!).
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 260mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg