Wednesday, 26 September 2012

CORNMEAL AND RAISIN BREAD

Last Sunday, I baked Cornmeal Raisin bread for breakfast. I had a lot of cornmeal which needed to be used. Intense flavour of cornmeal and the gentle sweetness of raisins made this bread really special. Great to have with honey, peanut butter or home made jam or just enjoy it plain with a cup of tea. Here goes the recipe-


Ingredients
1 cup coarse yellow cornmeal
3 cups all purpose flour
2 teaspoons instant yeast
3 tablespoons sugar
1 cup milk
2 tablespoons olive oil
½ teaspoon salt
1 cup raisins
½ cup water (quantity of water can vary )
Method
 Soak cornmeal in a cup of milk in a bowl so that it becomes soft. Cover the bowl and leave for half an hour. Dissolve sugar in half cup warm water and add yeast. Mix well and cover the pan. In the meantime, sieve together flour and salt. Add olive oil and mix evenly. Now add cornmeal soaked in milk. Mix well with hands. The mixture should be moist and crumbly. Add warm water yeast mixture and raisins. Knead the dough for five to six minutes. The dough should be soft and not sticky. Shape into a round ball and gently transfer it to a greased tray or cake tin.


Cover it and keep it in a warm place for an hour or more or till it becomes double the original size.


Once it is well risen, score the bread and bake it in a pre heated oven at 180 degrees C for 40 minutes. The top should turn golden brown and the baking tin should sound hollow when tapped from the bottom.


Remove from the oven. Let it rest in the baking tin for five minutes. Transfer it to the rack to cool.


Slice when it becomes cold.





 My notes:
I have used instant yeast in this bread. It needs only one rising. If you are using active yeast, then after one rising punch the dough, knead for another three four minutes and then let it rise for another one hour.

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