This cheesy savoury cornmeal bread is rich full of flavours and is a relatively easy bread to make.
This is a yeasted bread and is not to be confused with the American cornbread which is more of a quickbread and does not require proofing. This bread uses part cornmeal and part regular flour.
I made this bread many moons ago and the recipe is a ‘lost and found’ one. Once again, the notebook came in handy.
Notes-
This savoury bread had some wonderful flavours which all came together to release the most beautiful aromas as it baked. The only downside was that I had filled the loaf pan a bit too much for the second rising. I knew I shouldn’t, but was too lazy to make it smaller and make something else out of the spare dough. So it rose and spill a bit onto the rim. Hence the pointy edges on the slices. I still did not learn my lesson, and put it in the oven, where it was on the verge of spilling again. What I mean to say, is that, from the following measurements, you could make a much bigger loaf than the 9 inches one that I made. Or make a 9 inch loaf, filling half of the pan with the dough for the second rise, and make some buns with the leftover dough.
Inspite of the the little incident, the bread still baked wonderfully with a delightful crust. The crumb was soft and we all agreed that it fared very well on the taste front. I must say that this is one aromatic loaf and full of flavours. The house smelled delightful and we all adored it. It tastes good even on it’s own or with a little butter. Slices of this bread were also enjoyed as sandwiches and it goes well with some soup too! Since we enjoyed it so much, it definitely deserved to be shared with the world.
Continue reading for the full / printable recipe for this cheesy savoury cornmeal bread.
All the bread recipes on this website can be found here.
You might also like to try the following recipes from this website-
Subscribe to Sunita’s World – life and food! to receive updates on latest posts, tips and recommendations straight to your inbox! Simply fill in the details below. Thank you!
On another note, if you try any recipe from this website, do take a photo and tag me on instagram @sunita_bhuyan. I would love to see your creations! Also, do connect on other socials too; links to all my socials are given below-
STAY CONNECTED:Recipe card-
Cheesy savoury cornmeal bread
Ingredients
- 2½ cup fine cornmeal
- 4 cups plain flour
- 2 tbsp fast action dried yeast
- 1 cup warm water
- 1 cup grated cheddar cheese
- 1 carrot, grated
- 2 tbsp sugar
- 4 tbsp finely chopped onions
- 4 cloves of garlic, crushed
- 2 tbsp finely chopped sundried tomatoes, soaked in 3 tblsp of hot water
- 1 whole egg
- 1 egg yolk
- ¼ tsp bicarbonate of soda
- 1½ tbsp dried oregano
- 1½ tbsp dill
- 1 tbsp salt
Instructions
- Dissolve the yeast in the water in a mixing bowl along with the sugar and leave for about 5 minutes or till frothy.
- Sieve together the flour and cornmeal and keep aside.
- Apart from the flour mixture, add all the rest of the ingredients to the yeast mixture, and mix well.
- Add the flour mix, one cup at a time, till you have a soft dough. It's going to be a sticky one; knead for 8-10 minutes.
- Place the dough in a lightly oiled bowl and roll it around to coat with the oil.
- Cover with plastic wrap and leave to rise in a warm place for about 1 and ½ hours or till doubled.
- Punch down the dough, shape it into a loaf ( you may need to flour your hands and the work surface for easier handling) and place it inside an oiled loaf pan – see notes below regarding the size of the loaf pan and filling the pan.
- Cover with an oiled plastic wrap and leave it to rise again in a warm place for an hour or till doubled.
- Pre heat the oven at 175 deg C.
- Place the loaf pan in the centre of the oven and bake for 20 minutes.
- Cover the top loosely with foil and bake for another 20 -25 minutes.
- Leave in the pan for 2 minutes and then transfer to a rack to cool completely.
Notes
You might also like to try the following recipes from this website-
Until next ime,
Sunita
STAY CONNECTED: