Serbian Proja-Corn bread
Updated: 11 hours ago
This delightful peasant bread is a unique and scrumptious creation that utilizes the rich flavors of white corn flour and polenta, resulting in a texture that is both soft and satisfying. The combination of these ingredients creates a bread that is not only delicious but also versatile, serving as an excellent substitute for traditional bread.
Ingredients
To make this wonderful peasant bread, you will need the following ingredients:
- **White corn flour**: This flour is finely ground and provides a subtle sweetness and a slightly nutty flavor, making it a perfect base for our bread.
- **Polenta**: Made from ground corn, polenta adds a wonderful creaminess and contributes to the overall moistness of the bread.
- **Cheese**: Adding cheese, whether it's a sharp cheddar or a creamy mozzarella, enhances the flavor profile and adds richness to the bread.
- **Yogurt**: This ingredient not only helps to bind the mixture but also introduces a tangy flavor that complements the other ingredients beautifully.
- **Lard**: A traditional fat used in many recipes, lard adds a depth of flavor and ensures that the bread remains tender and soft.
Preparation
The preparation of this peasant bread is quite straightforward. Start by combining the white corn flour and polenta in a mixing bowl. Gradually incorporate the cheese, yogurt, and lard, mixing until all ingredients are well combined. The result should be a thick, cohesive dough that holds together well but is still soft to the touch.
Once your dough is ready, shape it into small rounds or loaves, depending on your preference. Preheat your oven to the appropriate temperature, typically around 375°F (190°C), and place the formed dough onto a baking sheet lined with parchment paper. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, which usually takes about 25-30 minutes.
Serving Suggestions
This wonderful peasant bread is incredibly versatile and can be enjoyed in various ways. It makes for an excellent appetizer, perfect for serving at gatherings or family meals. You can slice it and serve it warm, allowing your guests to enjoy its delightful softness.
For breakfast or dinner, this bread pairs beautifully with a side of sour milk or yogurt. The creaminess of the yogurt complements the bread's texture, creating a satisfying meal. You might also consider adding toppings such as fresh herbs, honey, or even a sprinkle of cinnamon for a unique twist.
Conclusion
In conclusion, this wonderful peasant bread made from white corn flour and polenta, enriched with cheese, yogurt, and lard, is not just a simple recipe; it is a culinary experience that brings warmth and comfort to any table. Its soft texture and rich flavor make it a delightful alternative to conventional bread, and it can be enjoyed at any time of day. Follow the recipe, and indulge in the deliciousness of this unique bread that is sure to impress everyone who tries it.
Ingredients: simple, total time: 40 min. 16 portions
4 eggs
7 Tbsp corn white flour / or wheat flour
10 Tbsp corn meal-polenta
3 Tbsp mature cheese / with fat
50 g Greek feta cheese/ mashed, or Trappist cheese grated
200 ml yogurt
5 g baking powder/ 1 tsp
3 Tbsp pork fat/ lard, or 120 ml olive oil
1. 5 tsp salt/ or to taste
180 ml mineral water
Sesame seeds for sprinkling
Baking dish 38 × 25 cm
Preparation:
First, beat the eggs; add yogurt, fat, white corn flour, baking powder, mature cheese, polenta; cover with yogurt and stir with a whisk.
Mash the Greek feta cheese, then add it to the mixture, stir all the ingredients again.
Coat the baking dish, 38×25 cm, with oil on all sides.
Pour the mixture and level it evenly; shake the dish a little.
Turn on the oven to 200 °C. Wait for it to heat up for 10 minutes.
Reduce the temperature to 180 °C and bake for about 25-30 minutes.
Once finished, leave to cool for 15 minutes.
Serve hot or cold.
This cornbread works great as a bread substitute.
Buon appetito!
NOTE:
In case you don't have old cream, add more cheese, and vice versa.
Instead of white corn flour, you can use regular flour.
If you don't have lard, use olive oil.
Keep the cornbread covered in a cool place for 5 days.
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