Corn Oat Pones Recipe




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Corn Oat Pones Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Corn Oat Pones

 

Ingredients

5 cup water
2 cup white corn meal
2 cup oatmeal
1/4 cup nuts
1/4 cup olive oil
1 herbs, such as rosemary, thyme, ore, gano



 

Preparation

1. Bring water to a boil. 2. Combine other ingredients (along with
your choice of herbs, if desired i.e. rosemary, thyme, oregano)
except for oil in medium bowl. 3. Pour 1/2 (or less) the boiling
water and oil into dry ingredients at the same time. Add only enough
water to make a very stiff semi-dry mixture. 4. Let cool for 30
minutes then form into 3 to 3 1/2 inch patties and place on greased
cookie sheets. 5. Place cookie sheets in a pre-heated oven (350 to
375 degrees) for an hour or until brown around the edges. At this
point, turn off the oven and leave the pones inside, undisturbed,
while the oven cools. This is to dry them further. These Pones will
keep in the freezer for months.

 

 

Servings: 8