50% GLUTEN FREE GUINEA CORN BREAD #mfalh #bread

Measure out 120 g of guine corn powder.

Add 30 g of sugar to the guine corn powder.

Add 4 g of salt to the mixture.

Add 4 g of instant dry yeast.

Add 12 g of milk powder.

Add 120 g of all-purpose flour to the mixture.

Measure out 160 g of water and add half tablespoon of flavor to it.

Gradually add the flavored water to the dry ingredients to form the dough.

Incorporate 12 g of margarine into the dough after it has formed.

Rub vegetable oil on your hands to prevent sticking and bring the dough together.

Cover the dough and let it rest for up to 20 minutes.

After 20 minutes, the dough should have softened.

Transfer the dough into a greased 7x4 inch baking pan after rolling it out and folding it to fit.

Let the bread proof for up to 6 hours.

Preheat the oven before baking.

Bake the bread at 200° C for up to 50 minutes.

Transfer the bread to a cooling rack and allow it to cool completely.

Wrap the bread and keep it for up to 12 hours or until the next day.

Equipment Needed

Spice Level:

Dietary

Allergens