Recipes

Korean Corn Bread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Laucke Mulgara Flour 6¼ cups
250 g Cornflour 2 cups
70 g Sugar ⅓ cup
30 g Skim Milk Powder ⅖ cup
60 g Margarine ¼ cup
20 g Salt 1 tbsp
25 g Yeast, compressed 2⅗ tbsp
10 g Laucke Crusty 1% Improver 4 tsp
540 g Water 2⅛ cups

Method

  1. Mix on low speed for 5 minutes.

  2. Then mix on medium speed for 4 minutes.

  3. Mix on high speed for 1 minute.

  4. Process as for instant dough system.

  5. Baking temperature 200°C.

  6. Bake for 25 minutes.

Helpful Hints

  • Special attention must be paid during mixing and proofing because cornflour contains no gluten

  • Specialty Breads
  • Bake: 25 minutes
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