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Recipe Categories
Corn Bread
Recipe Submitted By: bakingmad
Traditionally a North American bread. This bread is best served warm.
| Preparation Time | 15 minutes |
|---|---|
| Baking Time | 35 minutes |
| Portions | Makes 1 large loaf |
| Skill Level | Easy |
| Average Rating |  |
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Ingredients
| 400 grams | Allinson Premium Wholemeal Very Strong Bread Flour |  |
| 85 grams | Instant Polenta | |
| 2 tsp | Billington's Golden Granulated Sugar |  |
| 2 tsp | Salt | |
| 1 ¼ tsp | Allinsons Easy Bake Yeast |  |
| 25 grams | Soft Butter | |
| 280 ml | Water Warm |
Method
- Click on the text to highlight the different stages as you go along,
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- Put the flour, polenta, sugar, salt and yeast into a bowl.
- Mix to a soft dough with the butter and water.
- Turn onto a floured surface and knead for 10 minutes.
- Leave to prove slowly until double in size.
- Add your chosen topping/glaze if using and place in an oven preheated to 220°C/425°F/Gas Mark 7 and immediately turn the heat down to 200°C/400°F/Gas Mark 6.
- Bake for 30-35 minutes.
- When cooked the loaf should sound hollow when tapped on the bottom.
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Recipe Finder
"ive made corn bread more times than i care to remember but i add a small tin of well drained sweetcorn to the mix before kneading. about a third of it pops as you knead and releases its lovely sweetness, its absolutely delicious"
26-07-2010 | Author: supermum63 |