April 22, 2015


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


  • 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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