Thursday, 25 December 2014

Cornmeal Savory Bread

Cornmeal Savory Bread
My oven was literally gathering dust as I have barely been using it. Apart from roasting some veggies to make pasta sauce for the kids, I have just not been using the oven. So, this holiday season, I decided to bake like I used to, if possible, get better ;)

One of my close friends likes savory breads and I wanted to make one for her. I picked cornmeal bread and adapted the recipe from I smeared a piece with cheese and it went down well with my five year old so I guess it is job well done!

1. I have reduced the number of eggs so have used more milk and also vinegar. You can skip the vinegar and increase egg to two but you may not need the water in that case. 
2. I used a mixture of middle eastern herbs. 

1 heaped teaspoon dried herbs
1 1/3 cup all purpose flour
1 1/3 cup cornmeal flour
2 tablespoon sugar
½ teaspoon salt
¾ teaspoon baking soda
1tablespoon baking powder

1 egg
3 tablespoon oil
1 cup yogurt, beaten
¾ cup milk
¼ cup water
1 teaspoon apple cider vinegar
A knob of butter

Grease an 8x8inch dish with butter (I used a rather rectangular dish but was fine with it) and preheat oven to 170degC
Mix all dry ingredients in a large bowl

Mix all wet ingredients in medium bowl

Pour wet ingredients into dry ones and mix. Add the vinegar and mix briefly. Scrape the batter into the greased dish. The batter may be slightly thick. Bake for 25-30 minutes or until a skewer comes out clean.