Rabbit Shaped Cornbreads
(Percentage of daily recommendation)
|Calorie||1,120 kcal||(53 %)|
|Protein||24.65 g||(25 %)|
|Fat||25.62 g||(22 %)|
|Carbohydrates||199.3 g||(133 %)|
|Sugar added||1.06 g||(4 %)|
|Roughage||6.18 g||(21 %)|
|Vitamin A||32.42 mg||(4,053 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.18 mg||(2 %)|
|Vitamin B₁||0.63 mg||(63 %)|
|Vitamin B₂||0.35 mg||(32 %)|
|Niacin||5.67 mg||(47 %)|
|Vitamin B₆||0.29 mg||(21 %)|
|Folate||69.09 μg||(23 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||528.09 mg||(13 %)|
|Calcium||72.93 mg||(7 %)|
|Magnesium||49.06 mg||(16 %)|
|Iron||5.34 mg||(36 %)|
|Zinc||1.08 mg||(14 %)|
|Saturated fatty acids||3.16 g|
Dissolve the yeast and sugar in 250 ml (approximately 1 cup) of lukewarm water. Sift together the flour, cornmeal and salt and make a well in the center. Pour the yeast mixture and olive oil into the well and knead with the dough hook attachment of a hand mixer until a smooth dough is formed. If the dough is too dry or wet, add a bit more water or flour.
Transfer the dough to a floured surface and knead vigorously with hands for about 10 minutes. Place back in the bowl, cover and let rise in a warm place for about 1 hour.
Grease 6 rabbit baking molds, about 12 cm (approximately 5 inches) in height, with olive oil. Divide the dough into 6 equal portions and press into the baking molds. Cover and let rise for another 20 minutes.
Preheat the oven to 180°C (approximately 350°F). Brush the surface of the dough with water and bake for 25 minutes, until golden brown.
Remove from the oven and cool slightly before turning out of the rabbit molds. Cool completely on a wire rack.