I often bake my own bread. Then I know exactly what is in it. But it has other advantages: the whole house smells wonderful and you can ate it while still warm. The kids love it and my husband to. But I want to vary in sorts of bread that I bake. So in addition to normal wholemeal bread I bake several variations. One of the loaves which my children often ask for is cornbrea . So for you I will share the recipe!
Thursday: Question of the week!
I often get questions while having cooking classes and by mail. And now it seemed like a good moment to answer once a week on Thursday a reader question. If you have a question, ask it and who knows the answer comes next week in my blog.
The question of this week: What is the difference of a convection oven with respect to the conventional oven, and if I can choose on my oven which one when will I choose either?
A convectional oven ensures that the heat is spread with a fan in the oven. This has the advantage that the heat is evenly distributed. It has the disadvantage of drying out food or already cooked food on the outside, but not on the inside .
A conventional oven, makes use of a heating element, whereby it is hottest in the vicinity of the heating element (below and / or above) . Heating up takes longer, but meals don't dry out so much.
Now, when do you use conventional and when convection. Very often it does not matter which mode you use. Please note that most cookbooks (unless otherwise stated) assume that you heat with a convection oven. Would you still bake something with a conventional oven than you should take the indicated temperature and thereby add 20 degrees for a similar result.
I like to use the convection oven when baking potatoes. They are crispier with the use of hot air. In contrast, when baking bread, cake or cheesecake the conventional mode is much better . There are fewer cracks in the cake and all these dishes are evenly cooked . Same goes for baking chicken or roast without basting ( because of the drying out) .
If you'd like further explanation than I see it back in the comments.
Ingredients (1 loaf):
- 200 mL water;
- 90 mL of milk;
- 2 tablespoons sunflower oil;
- 350 grams of flour;
- 150 grams of corn flour;
- 1.5 teaspoons of salt;
- 1 tablespoon dark brown sugar;
- 1 teaspoon yeast;
- Polenta (for finishing).
- Bread Maker (or mixer with dough hooks );
- Bread baking tin.
Put all ingredients in the bread machine in the right order as specified by the manufacturer. Then turn the machine on the dough mode into the position in which the machine kneads the dough and run the 1st rise. Go further at the *.
With the aid of a mixer or by hand
Put 50 ml of warm water, yeast and a half tablespoon of sugar in a small bowl, mix well and let stand 5 minutes. By then there should be bubbles (if that is not the case, then the yeast is no longer good and you must use a new package) Put the corn flour and the rest of the flour in a bowl with the salt and mix well. Then mix the milk, oil and the rest of the sugar and water through it. Stir well with a wooden spoon so that all the liquid is absorbed. Stir in the yeast mixture and start kneading (by hand or with the mixer). Knead until the dough is smooth and elastic to the touch and that will certainly takes 10 minutes of kneading . Shape the dough into a ball .
Grease a bowl with oil and place the dough in it. Turn once and cover the bowl with a damp towel and put it away on a warm place. Let the dough rise for half an hour (or until doubled in volume).
*Lay the dough on a greased workplace. Press the air out, form a ball and let it rest for 15 minutes. Press the dough into a rectangle, with the width of the pan and roll up tightly. Press the seam tight and place the dough in the pan. Place the damp towel over the tin and leave the bread to rise for an hour in a warm place. After half an hour preheat the oven to 190 degrees Celsius.
After the second rise moisten the top of the loaf with water. Sprinkle polenta on top. Put the tin in the oven for 40 minutes and then remove the bread from the oven . Let rest for 5 minutes and then remove the bread from the mold. Let it cool on a wire rack.