Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
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Dough
Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a risotto spoon. Transfer the dough to the prepared tin, smooth down.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the bread from the tin and place on a rack to cool.
| Tip: | Instead of using corn kernels off the cob, use tinned sweetcorn (approx. 145 g). |
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