Phew!!It’s been such a hectic morning. Well, mornings are always hectic on working days, I believe. But, today was just one of those when there was literally a race against the clock. Suddenly the kids seem to have decided that they had all the time in the world…the youngest, sitting in the toilet and transporting himself to the land of aeroplanes; replying ‘hmm, mum, let me think…’ to my ‘have you finished yet?’…long sigh!
But after some huffing and puffing (and heavy duty pedal work), we did make it to their school in time, and Rengoni was pleased to be still the first in line Ah! All’s well that ends well, huh?
Now , back to the kitchen…or rather to my oven. I had made this cheesy corn bread a while ago. I was a bit unsure as to how it would turn out, but was not in the least disappointed.
The only downside was that I had filled the loaf pan a bit too much for the second rising…I knew I shouldn’t, but was too lazy to make it smaller and make something else out of the spare dough. So it rose and spill a bit…I still did not learn my lesson, and put it in the oven, where it was on the verge of spilling again. What I mean to say, is that, from the following measurements, you could make a much bigger loaf than the 9 inches one that I made….or make a 9 inch loaf ( filling the pan with the dough to about half for the second rise) and some buns.
Inspite of the catastrophes, the bread still baked wonderfully with a delightful crust. The crumb was soft and we all agreed that it fared very well on the taste front.
2 and 1/2 C fine cornmeal
4 c plain flour
2 tblsp fast action dried yeast
1 C warm water
1 C cheddar cheese, grated
1 carrot, grated
2 tblsp sugar
4 tblsp of finely chopped onions
4 cloves of garlic, finely chopped and smashed
2 tblsp finely chopped sundried tomatoes, soaked in 3 tblsp of hot water
1 and 1/2 tblsp dried oregano
1 and 1/2 tblsp dill
1 tblsp salt
1 whole egg
1 egg yolk
1/4 tsp baking soda
- Dissolve yeast in the water in a mixing bowl with the sugar and leave for about 5 minutes or till frothy.
- Sieve together the flour and cornmeal.
- Add all the rest of the ingredients , apart from the flour 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 too…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 1/2 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 .
- Cover with an oiled plastic wrap and leave it to rise again in awarm place for an hour or till doubled.
- Pre heat the oven at 175 deg Cel.
- Place the loaf pan in the centre of the oven and bake for 20 minutes.
- Cover 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.
I must say that this is one aromatic loaf., full of flavours…the house smelled deligtful. We all adored it…tastes good even on it’s own…though it’s slices were also enjoyed as sandwiches and some made their way into hubby’s lunch box as well.