Corn bread - recipe
-
Prepare
-
Serves
1 -
Cook
-
Skill
Easy
Ingredients
- 400 g Very strong wholemeal bread flour
- 85 g Polenta (instant)
- 2 tsp Unrefined golden granulated sugar
- 2 tsp Salt
- 1¼ tsp Easy bake yeast
- 25 g Butter soft
- 280 ml Warm water
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-
1
Put the flour, polenta, sugar, salt and yeast into a bowl.
For this step you'll need:
- 400g Very strong wholemeal bread flour
- 85g Polenta (instant)
- 2tsp Unrefined golden granulated sugar
- 2tsp Salt
- 1¼tsp Easy bake yeast
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2
Mix to a soft dough with the butter and water.
For this step you'll need:
- 25g Butter soft
- 280ml Warm water
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3
Turn onto a floured surface and knead for 10 minutes.
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4
Leave to prove for about an hour until doubled in size.
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5
Add your chosen topping/glaze if using and place in an oven preheated to 220°C (fan 200°C, gas mark 7) and immediately turn the heat down to 200°C (fan 180°C, gas mark 6).
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6
Bake for 30-35 minutes. When cooked the loaf should sound hollow when tapped on the bottom.
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