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through (still connected at the bottom of the roll) at 1 cm intervals. Then pull the
slices to right and left alternately. Cover with a tea towel or oiled cling film. Let it rise
until doubled in size.
7. Pre-heat the oven to 200 . Uncover the dough and bake for 20 minutes until firm
and golden. Remove to a wire rack, cover with a tea towel and let cool. Dust with
icing sugar before serving.
Cornbread muffins are delicious spread with butter and honey.
For a more savoury cornbread, use just 1 tsp sugar.
210g fine cornmeal ( sometimes sold as polenta meal)
140g plain flour
20g sugar
1 Tbsp baking powder
1 tsp salt
150g butter
400g milk
2 eggs
1.
Pre-heat oven to 200 . Mix the cornmeal, flour, sugar, baking powder and salt 10
seconds / Speed 5 and tip out into a bowl.
2. Melt the butter 2 minutes/ 90 / Speed 3.
3. Add the milk and eggs and mix 15 seconds/ Speed 5.
4. Tip in the flour mixture and mix a few seconds / Speed 4 just until combined. Do not
over mix.
5. Pour the butter into a greased loaf tin or muffin pans and bakes 35 to 40 minutes for
the loaf and 18 to 20 minutes for muffins. Cool on a rack in the tin or pans for 5
minutes, then remove and cool completely on the rack.
400g strong white bread flour
1 tsp salt
1 sachet instant yeast or 20 g fresh yeast
200g warm milk
1 large egg
30g butter
40g honey
Beaten egg to glaze
Poppy seeds to sprinkle
1.
Mix all ingredients 20 seconds / Speed 3.
2. Knead 2 minutes / Dough Setting. Remove the dough and put it into a large oiled
bowl, cover and leave to rise in a warm place about 1 hour until doubled in size.
3. Turn out on a floured surface and punch down the dough. Divide into 3 portions and
roll each into a long sausage. Plait together loosely on a greased baking sheet,
tucking the ends underneath.
4. Pre-heat the oven to 220 . Leave the plaited Chollah to rise in a warm place until
doubled in size. Brush gently with beaten egg and sprinkle with poppy seeds.
5. Bake for 20 minutes until golden brown.
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