Corn bread with coriander and sour milk

corn breadPreparation Time: 30 Min

Cooking Time: 40 Min

Extra Time: 90 Min

Serving: 8



A light bread that does not rise very much and is more solid. A good snack or the perfect accompaniment to any meal.

Step 1: Prepare the bread. Pour the sour milk into a saucepan, together with the olive oil and coriander, and let it heat up a bit, until lukewarm. Remove the saucepan from the heat and mix in the yeast. Mix well, until the yeast dissolves and set it aside.

Step 2: Put the egg in a bowl and beat it gently with a whisk, until there aren’t any lumps of the egg white left.

Step 3: Place the two types of flour and salt in a large bowl. Mix well and add the yeast mixture and the egg. Start kneading, until the dough becomes nice and soft. You might need to add some more water to get the required result.

Step 4: Oil a rectangular baking pan (approx. 32cm x 26 cm) and spread the dough. Carve its surface and cover with a towel. Leave the bread in a warm environment, until the dough double its size.

Step 5: Bake in a preheated oven at 180°C for about 45 minutes, until the bread rises a bit and gets brown. The bread should be light and come easily away from the sides of the baking pan. Remove the bread from the oven and let it cool on a cooling rack.

Step 6: Enjoy it with all meals. When the bread has cooled, don’t forget to wrap it in a kitchen towel.

Ingredients list for 8 Serving:

  • 400g corn flour

    250g farina flour

    1tsp salt

    300g sour milk

    2sachets sachets of dry yeast (16g)

    3tbsp extra virgin olive oil

    2tsp whole coriander

    1 egg


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s