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Cornmeal baps for Anne

These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.

270 K 4.1/5 (33 reviews)

5 hours 55 min. difficulté

Easy

2.25 €

60 baps

9 Ingredients

Last modified on: October 24^th 2017

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For 60 baps, you will need:

1 300 g water
2 3 teaspoons caster sugar
3 60 g yeast
4 90 g flour
5 900 g Maize flour (masa harina)
6 1 kg 200 g flour
7 6 eggs
8 36 g salt
9 720 g milk
Total weight: 3,625 grams

Change these quantities to make:

10 baps 20 baps 40 baps 60 baps

Change measures:

Metric

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Times for this recipe

Preparation: 25 min.

Resting: 5 hours

Cooking: 30 min.

All in all: 5 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Warm 300 g water and pour into a bowl. Add 3 teaspoons caster sugar and 60 g yeast. Mix gently with a whisk until yeast is completely dissolved, then add 90 g flour and mix again throughly with the whisk.

Stage 2 - 2 hours

Cover the bowl with a plastic sheet, and leave in a warm place for at least 2 hours.

At the end of this time you will see that the contents of the bowl has fermented, and that it is bubbling and frothing slightly. This mixture is called a poolish.

Stage 3 - 2 min.

Tip into the mixing bowl of a food processor: poolish, 900 g Maize flour (masa harina), 1 kg 200 g flour, 6 eggs, and 36 g salt dissolved in 720 g milk warmed beforehand, either for several hours at room temperature, or a few seconds in the microwave.

Stage 4 - 8 min.

Knead on slow speed for 5 to 8 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 5 - 2 hours

Gather dough into a ball, put in a bowl covered with a plastic sheet, and leave in a warm place for around 2 hours...

Stage 6

...until doubled in volume.

Stage 7 - 1 hour

Cut the dough into pieces of about 50 g and roll into balls, as for ciabatta.

Cover with a plastic sheet and leave to rest in a warm place for about an hour.

Stage 8 - 5 min.

Preheat oven to 200°C (390°F).

Brush the tops of the baps with a little milk.

Stage 9 - 3 min.

Cut a cross in the top if you wish.

Stage 10 - 30 min.

Bake for about 30 minutes (watch for colouring).

Remarks

These cornmeal baps are very soft, and can be eaten with either sweet or savoury additions, but are delicious on their own too.

This cornmeal bread should not be confused with the traditional American cornbread, which has a more cake-like texture.

Keeping: Several days in a towel bag.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	290 RDI=110 %	1,680 RDI=160 %	110 RDI=20 %	8,900 RDI=450 %	37,270 RDI: 450 %
Per 100 g	8 RDI=3 %	50 RDI=4 %	3 RDI=0 %	250 RDI=10 %	1,030 RDI: 10 %
Per baps	4 RDI=2 %	30 RDI=3 %	1 RDI=0 %	150 RDI=7 %	620 RDI: 7 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, milk

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