Tuesday, August 5, 2008

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.


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


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.

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