First create a cornmeal soaker and leave it overnight, and then you mix that into a sponge, leaving it for another hour. Next you mix the dough and allow it to rise for about 90 minutes, followed by shaping and proofing for 90 more minutes. Finally, the cooking time is around 40-50 minutes in a 350 oven. So, in all (if we don't include the soak overnight), it takes about 5? hours from start to finish.
The recipe demands your attention because it requires several more steps than traditional versions that tend to be of the direct bake variety. The first two steps draw out the flavor from the corn as well as soften it to improve its digestibility.
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|Serving Size: 1 loave (1154g)|
|Recipe Makes: 2|
|Calories from Fat: 230 (9%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 7g|
|Cholesterol 7.2mg||2 %|
|Sodium 84.5mg||3 %|
|Potassium 1593.9mg||42 %|
|Total Carbohydrate 487.8g||143 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 465.3g|
|Protein 71.8g||103 %|
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Calories per serving: 2487
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