Cheesy savoury cornmeal bread
A beautiful , fragrant savoury bread that tastes great even on its own or with some butter; great to make sandwiches with or enjoy alongside soup in colder weather!
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
The amount of dough in his recipe was a bit too much for the 9 inch pan that I used. From the given measurements, you could make a much bigger loaf than the 9 inches one that I made. Or if you are using a 9 inch loaf pan, fill half of the pan with the dough, for the second rise. With the left over dough, you could make some buns.