Ingredients:
Yellow cornmeal - 250 gms
Castor sugar - 1 tsp
Lukewarm water - 250 ml
Dried yeast - 7 gms
Salt - 1 1/2 tsp
Oil - 2 1/2 tsp
Flour - 225 gms
Method:
Yellow cornmeal - 250 gms
Castor sugar - 1 tsp
Lukewarm water - 250 ml
Dried yeast - 7 gms
Salt - 1 1/2 tsp
Oil - 2 1/2 tsp
Flour - 225 gms
Method:
- Stir the sugar into the water, sprinkle the yeast over the surface and leave until frothy.
- Mix together the cornmeal, salt and oil in a bowl.. Sift in half the flour.
- Make a well in the centre and add the yeast mixture. Mix well together, then turn out onto a floured surface.
- Knead in the remaining flour and continue kneading until the dough is smooth and elastic.
- Form into a large round and place in a greased 9" round cake pan.
- Cover and leave to rise in a warm place until doubled in bulk.
- Cook in preheated moderate oven for 40 minutes or until golden.
- Cool on a wire rack.
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