Cheesy Corn Bread

Name: Cheesy Corn Bread
Ingredients: 175 g plain flour; 175 g white bread flour; 50 g canned sweet corn; 60 g polenta; 3 None red chillies, deseeded and roughly chopped; 75 g Cheddar, grated; 2 None spring onions, thinly sliced; 2 tbsp olive oil; 1 None egg; 1 tbsp runny honey; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 7 g dried active yeast, dissolved in 150ml lukewarm water; None None Butter, to serve

14 ingredients

3 steps

Ingredients

175 g plain flour
175 g white bread flour
50 g canned sweet corn
60 g polenta
3 None red chillies, deseeded and roughly chopped
75 g Cheddar, grated
2 None spring onions, thinly sliced
2 tbsp olive oil
1 None egg
1 tbsp runny honey
1 tsp sea salt
1/2 tsp freshly ground black pepper
7 g dried active yeast, dissolved in 150ml lukewarm water
None None Butter, to serve

Directions

1

Place all the ingredients in a large bowl and knead quickly into a smooth dough, adding a little more flour if the dough is too moist. Let stand in a warm place for 1 hour.
2

Grease and flour an 8 1/2 x 4 1/2 inch loaf pan. Knead the dough again on a lightly floured work surface. Press gently into the loaf pan. Score with a sharp knife along the center. Cover and let stand for 20 mins.
3

Preheat the oven to 325°F. Sprinkle the loaf generously with water and bake for 40-50 mins, until a skewer inserted into the center comes out clean. Sprinkle with water several times during baking. Remove from the oven, sprinkle again with water, cover with a tea towel and allow to cool. Serve with butter.