Turkish Corn Bread

An easy yeast-free bread using polenta (cornmeal) as a base, and natural yogurt which gives it a slightly sour-dough flavor. Recipe makes 2 loaves.

Ingredients:

8 ounces (250 g) polenta (cornmeal)
4 ounces (125 g) plain wholemeal flour
2 teaspoons baking powder
2 teaspoons sugar
1 1/3 cups low-fat natural yogurt
2 large eggs
2 tablespoons olive oil

Method:

1. Thoroughly mix polenta, wholemeal flour, sugar and baking powder.
2. Beat eggs, add olive oil and yogurt. Mix well. Stir in the other ingredients.
3. Put mixture into 2 lightly oiled bread tins or a high sided cake tin and bake for about 30 minutes at 400 degrees F (200 degrees C).
4. Test if the bread is cooked by inserting a skewer or satay stick. It should come out cleanly.
5. Allow to cool for a few minutes before transferring the bread to a wire rack.
6. Allow to cool almost completely before cutting and serving with strongly flavored soups or casseroles.