Cornbread is one of the breads I don't make often enough!
I made this recently with some friends in a local care home - so I had to go easy with the chilli, otherwise I'd have included more.
I used a jar of roasted peppers from Aldi.
Ingredients:
125g strong white flour
75g polenta or maizemeal
1/2 veggie Oxo cube
1/4 tsp curry powder
1 dsp fresh yeast
125ml lukewarm water
Splash of the oil from the roasted peppers
Plus, 50g or so chopped red and yellow roasted peppers (folded into the dough)
Method:
Measure the water and stir in the yeast until it has dissolved. Place the flour, crumbled stock cube and chilli powder into a mixing bowl. Stir the dry ingredients to mix them and prevent any streaky bits in the bread, then pour in the yeast liquid and add the oil.
MIx into a soft dough and knead only until it is smooth.
To add the peppers, press the dough out flat and spread the peppers over. Roll up the dough and gently knead it a few times to mix the peppers through.
Shape it into a round and place on an oiled baking sheet or one lined with baking parchment and make some deep cuts in dough - to expose the peppers - in a pattern of your choosing.
(I made one with four cuts in a 'star' shape, but my students were not so hidebound - their 'rough cuts' made their bread look much more attractive than mine.)
Cover with a tea towel and leave to rise until it has appreciably grown in size - about half as big again.
Bake at 220C for about 15-20 minutes. It's done when it is brown across the bottom of the loaf.
Place on a cooling rack.
Variations:
The inclusion of some green chillis would make this bread even more colourful - as well as making it tastier.
Play about with the ratio of flour and maizemeal as you will. Even all maizemeal will work, although you'll only get a minimal rise.
I made this recently with some friends in a local care home - so I had to go easy with the chilli, otherwise I'd have included more.
I used a jar of roasted peppers from Aldi.
Ingredients:
125g strong white flour
75g polenta or maizemeal
1/2 veggie Oxo cube
1/4 tsp curry powder
1 dsp fresh yeast
125ml lukewarm water
Splash of the oil from the roasted peppers
Plus, 50g or so chopped red and yellow roasted peppers (folded into the dough)
Method:
Measure the water and stir in the yeast until it has dissolved. Place the flour, crumbled stock cube and chilli powder into a mixing bowl. Stir the dry ingredients to mix them and prevent any streaky bits in the bread, then pour in the yeast liquid and add the oil.
MIx into a soft dough and knead only until it is smooth.
To add the peppers, press the dough out flat and spread the peppers over. Roll up the dough and gently knead it a few times to mix the peppers through.
Shape it into a round and place on an oiled baking sheet or one lined with baking parchment and make some deep cuts in dough - to expose the peppers - in a pattern of your choosing.
(I made one with four cuts in a 'star' shape, but my students were not so hidebound - their 'rough cuts' made their bread look much more attractive than mine.)
Cover with a tea towel and leave to rise until it has appreciably grown in size - about half as big again.
Bake at 220C for about 15-20 minutes. It's done when it is brown across the bottom of the loaf.
Place on a cooling rack.
Variations:
The inclusion of some green chillis would make this bread even more colourful - as well as making it tastier.
Play about with the ratio of flour and maizemeal as you will. Even all maizemeal will work, although you'll only get a minimal rise.
Looks good!
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