Saturday, 22 February 2014
Corn Soda Bread
This one is perfect for the gluten intolerant, using a good quality gluten free flour along with maize, or ground corn. It gives a lovely crunchy outside and a scone-like inside.
You can experiment with this recipe by adding some Cheddar cheese, perhaps some whole spices such as cumin and chilli. Try it, you won't regret it.
Corn Soda Bread
300g bread flour
200g ground corn/maize
1 tsp sugar
1 tsp salt
1 tsp bicarbonate of soda
500g natural yoghurt
1 - Pre-heat the oven to GM6/200C.
2 - In a large bowl, mix together the dry ingredients then pour in the yoghurt. Mix together with a wooden spoon then tip onto a floured baking tray. Form it into a dome shape but don't knead or press it too much.
3 - Use a knife and cut a cross into the top. Place onto the middle shelf and bake for 25-30 minutes until golden. If you tap the bottom it should make a hollow sound.
4 - Allow to rest for 10 minutes then serve with lots of butter.
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