18 February 2014

Pure Cornmeal Bread


Long time ago, corn bread was made with 100% cornmeal, without adding any other flour. 
I remember my auntie ( my mother's older sister who took care of me while my parents worked) making it regularly. It was dense, but very sweet. For that kind of bread she would always have special flour - one that is made from non-GM corn (extra sweet) and that has been stone grounded in a water mill.
This is how corn bread would be made then-

Ingredients:
3 cups stone grounded cornmeal (sweet, non-GM)
1 tsp salt
5 cups (+,-) boiling  water
oil for pan (heavy bottomed)
Method:
Mix cornmeal and salt, pour boiling water over it and mix with a wooden spoon. Let it cool so you can handle it, then knead a couple of minutes. Place onto oiled baking dish. Wet your hands and smooth the top and around the edges, making thin (2-3 cm ) circle. Cover with a clean cloth and let it rest for 1 hour +. Preheat oven to 200*C. Place in oven and bake for 10 minutes, lower temperature to 170*C and bake for another 45-50 minutes. It should be golden in color, with a lot of crinkles on top. Enjoy warm or cold.





Proha / Proja / Kukuruzni kruh

Izgleda da niko vise ne pece pravu proju (kukuruzi kruh)!
Sjecam se moje tetke (mamina starija sestra koja me je cuvala dok su moji roditelji bili na poslu) kako je redovno pekla prohu, koja je bila poprilicno tvrda, ali nevjerovatno slatka i ukusna. Za tu priliku se nabavljalo specijalno brasno, koje je moralo biti od kukuruza 'secerca' (ne-hibridni kukuruz), samljeveno u 'vodenici' (tj kamenom, u mlinu pokretanom strujom vode).
Ovako se tada pravila prava proha-

Potrebno:
3 mjere brasna (npr veca solja)
1 k soli
5 (+,-) mjera kljucale vode
ulje za tepsiju (sa tezim dnom)
Nacin:
Pomijesajte kukuruzno brasno i so, zalijte sa kljucalom vodom i mijesajte drvenom kasikom, dok se masa ne sjedini. Malo prohladite, zatim rukama mijesite par minuta. Postavite na nauljenu tepsiju, te skvasenim rukama oblikujte (tanki 2-3 cm) krug; zagladite povrsinu. Pokrijte cistom krpom i ostavite 1 sat + da odstoji.
Zagrijte rernu na 200*C te ubacite prohu unutra. Pecite 10 minuta, zatim smanjite temperaturu na 170*C i pecite dodatnih 45-50 minuta. Treba da dobijete zlatno-zutu boju sa ispucalom povrsinom. Uzivajte toplo ili hladno. 


12 comments:

  1. Stari , dobri recepti, uvijek dobro zamirišu kao i ova proja kod tebe ! Jako zanimljivo i dobro mi izgleda, vjerujem da ću je i sama ispeći !

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  2. I wish all the things from old days were easy to make now :) your bread looks delicious!

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  3. Jako, jako volim domaći kukuruzni kruh. Mama mamine prijateljice pekla je divan: tanak, žut k'o cekin, s debelom, divnom korom. Jela sam ga nakon ručka, kao kolač. Baš si me podsjetila.

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  4. That looks like a giant crack cookie!

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  5. Stari isprobani recepti uvjek su najbolji :-)

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  6. Odlično! baš me razveseli kad god vidim ovako neki starinski recept. Obožavam domaći kukuruzni kruh, gust, žut i sladak, za moj ukus nema mu ravna.

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  7. I thought it was giant cookie too! The bread looks great, Jasna. Never seen it done this way. Thanks! :) ela

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  8. Sjećam se dok sam studirala u Zagrebu, na placi su se prodavali komadi domaćeg kruha. To je bilo nešto posebno

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  9. Divna projica, ništa lepše nego kad zamiriše uz kuvani kupus sa rebarcima i belim lukom, pride. :)
    Ja je inače baš tako spremam, skroz ''klot'' ili drugim rečima bez pšeničnog brašna, sira ili čega već, jer mi onda nije proja. Smatram je veoma zdravom i korisnom u ishrani.
    Veliki pozdrav

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  10. Wow! It’s nice. I love to enjoy reading new things about culinary and searching here and there that what are the new. Thanks for share.

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  11. Nisam probala ovako, volim palentu.. mogla bi probati napraviti.

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  12. Looks so different, would love to try this..

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