Corn bread

400 g white flour, 250 g corn flour, 350 ml warm water, 50 ml olive oil, one teaspoon of salt, one teaspoon of sugar 7 grams of dry yeast for bread, cup and form oil. Dissolve the yeast and sugar in a little water and let go aside. Slice both types of flour. Mix them and make the well in the middle, dip the remaining warm water, salt, olive oil and peppery yeast. Mix a smooth elastic dough and put it in a greased bowl. Cover with cloth and let it climb. Move it on a flour-sprinkled surface and put it in the greased form. Again covered with a cloth and let it rise for a second time. Sprinkle the bread lightly with corn flour and bake in a pre-heated moderate oven to standby. We have done many years of corn bread this way. It takes time, strength and often has unexpected difficulties. That's why Baker"s standard created a baking mix for corn bread. More information can be found at:https://bakersstandard.com/project/corn-bread/