Chewy Cornbread with Tapioca Powder

Chewy Cornbread with Tapioca Powder

This is a recipe to make some chewy cornbread with tapioca powder.

Ingredients: 1 loaf

Bread (strong) flour
170 g
Tapioca powder
30 g
Corn meal
100 g
10 g
Dry yeast
1 teaspoon
Lukewarm water
180 ml
11/2 teaspoon
Corn meal (for coating)
as needed


1. After the first rise in the bread maker, take out the dough and punch out the air. Let it rest for 20 minutes.
2. Dust your work surface and punch out the air again. Shape the dough into a rectangle (20×15 cm). Start rolling up the dough slowly from one side, and tightly pinch the seams closed.
3. Brush on a wash of the beaten egg whites, then place it on a flat tray to coat in corn meal. With the closed seam down, place the dough to one side of the loaf tin.
4. After the dough rises to fill about 70% of the tin, bake for 25 minutes in a 200℃ oven.
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Story Behind this Recipe

I just came up with this recipe.