Croatian Corn bread
Dense and moist Croatian corn bread with a nice crunchy crust
Ingredients
- 600 g corn flour
- 450 g all purpose flour
- 1 1/2 tsp active dry yeast
- about 1 liter boiling water
- 4 tsp salt
Instructions
- Boil about 1 liter of water (about 4-4 1/2 cups) and pour it over the corn flour and mix it well. Start with 3/4 of the liquid first and add more as needed. I do this in a bowl of my stand up mixer. You want the consistency of thick paste, it needs to be wet enough that you can mix it without too much resistance but definitely much thicker than let's say a pancake batter. Let it cool completely, for about an hour.Once it is cool, add flour, yeast and salt to the mix and mix with a dough hook for about 5 minutes. Cover it with plastic wrap and let rise for an hour in a warm spot. It will not rise significantly, it is a heavier type of dough. I just free form shaped it into a loaf on a baking sheet pan lined with parchment paper and baked it on 450 degrees for 40 minutes and since I wanted a darker crust I baked it for another 7-10 minutes at 500 until it browned nicely.We loved it so much and ate more than half the loaf warm and just with butter on it. This crust is pretty hard though so if you don't like that you can bake is slightly shorter and also once it is baked you can wrap it in a damp towel, that will soften it a bit. It also naturally gets softer with each day it passes. But this doesn't last long in our house.