Corn Twist Bread



  • 1 kg bread flour
  • 300 g corn kernels
  • 20 g dry yeast
  • 30 g sugar
  • 10 g bread improver
  • 50 g margarine
  • 600 ml cold water
  • 10 g salt
  • 200 g polenta


  1. Place all ingredients, except the polenta, in a mixing bowl or dough mixer. Start at low speed. When the dough is formed, switch to high speed for 2-3 minutes.
  2. Once the dough is ready, mold it into a ball.
  3. Then place in a mixing bowl and cover with a wet cloth. Let it rest at room temperature until it doubles in size.
  4. Cut the dough into smaller portions, then roll into long shapes.
  5. Cover the dough portions again with a wet cloth and let them rest.
  6. Before baking, sprinkle polenta on top of the dough. Arrange on a baking tray and baker at 210° C for 15 minutes.