Cornbread

Ingredients

• 0.5 cube fresh yeast (21 g)
• 200 g corn flour
• 200 g wheat flour
• 1 tsp salt
• 3 tbsp olive oil
• flour (for the work surface)
• butter (for the loaf pan)
• a handful dandelion

Instructions

1. 1.

   Stir the yeast with 200 ml lukewarm water. Mix the two flours with the salt, put them in a bowl and make a well in the center. Pour in the yeast mixture and oil, then knead into a smooth dough by hand or with the beaters of an electric hand mixer. If the dough is too dry, add more lukewarm water; if it’s too wet, fold in some flour. Knead vigorously on a floured surface for about 10 minutes, return to the bowl, cover and let rise in a warm place for about 1 hour.

2. 2.

   Grease a loaf pan, knead the dough again, then fill the prepared pan. Let rise for another 20 minutes.

3. 3.

   Preheat the oven to 200 °C (400 °F) with both top and bottom heat. Brush the dough surface with water and bake in the preheated oven for 30–40 minutes.

4. 4.

   Remove the finished loaf from the oven, let it cool, then unmold it from the pan.

5. 5.

   Wash, rinse, dry, and toss the dandelion leaves, then serve them alongside the bread.