Peppered Corn Bread

Name: Peppered Corn Bread
Yield: 6
Ingredients: 15g of biological yeast; 1 teaspoon of cumin; 1/2 cup of milk; 1 cup of corn; 2 1/2 cups of wheat flour; 20g of margarine; 2 teaspoons of salt; 2 teaspoons of dried rose pepper; 1 teaspoon of white pepper; 200ml of water

1
15g of biological yeast
2
1 teaspoon of cumin
3
1/2 cup of milk
4
1 cup of corn
5
2 1/2 cups of wheat flour
6
20g of margarine
7
2 teaspoons of salt
8
2 teaspoons of dried rose pepper
9
1 teaspoon of white pepper
10
200ml of water

Ingredients

1
15g of biological yeast
2
1 teaspoon of cumin
3
1/2 cup of milk
4
1 cup of corn
5
2 1/2 cups of wheat flour
6
20g of margarine
7
2 teaspoons of salt
8
2 teaspoons of dried rose pepper
9
1 teaspoon of white pepper
10
200ml of water

Directions

1
1
2
Dissolve the yeast with cumin and warm milk
3
2
4
In a bowl, combine corn, wheat flour, dissolved yeast, margarine, salt, peppers, and water
5
3
6
Work the dough until it becomes homogeneous
7
4
8
Cover with a cloth and let it rest until it doubles in volume
9
5
10
Knead the bread again and shape to taste
11
6
12
Place in a lightly oiled baking dish and let it rest for 20 minutes
13
7
14
Bake in the oven for 40 minutes or until golden brown.