Corn bread

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 75 g dried tomatoes
  • 75 g Cheddar cheese
  • 1 Pot of chives
  • 350 g Flour
  • 1 package (7 g) Dry yeast
  • 75 g Corn semolina (polenta)
  • 1 TEASPOON Turmeric
  • 2 TABLESPOONS Olive oil
  • 1 egg (size M)
  • 1 TABLESPOON liquid honey
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour

Directions

  1. 1

    Finely chop the dried tomatoes. Grate cheese. Wash chives, shake dry and cut into small rolls. Knead flour, dry yeast, corn semolina, turmeric, chives, tomatoes, cheese, oil, egg, honey, 1 1/2 tsp salt and 1/2 tsp pepper to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

  2. 2

    Grease a box mould (approx. 1.5 litres capacity) and dust with flour. Knead the dough on a floured work surface, put it into the box form, press it down a little. Cut the dough lengthwise with a sharp knife. Cover and let rise again for about 20 minutes. Then spray the dough with water. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes, spraying several times with water in between. Remove bread from the oven. Cover with a tea towel and let it cool down

  3. 3

    Waiting time approx. 1 hour 20 minutes

Nutrition Facts

KCAL
140 kcal
CARBS
22 g
FATS
4 g
PROTEINS
5 g