Cornbread with raisins

Cornbread with raisins

Total: 2 hr 40 min. | Active: 30 min.
vegetarian
Nutritional value / 100 g: 267 kcal
, Fat: 4 g
, Carbohydrate: 50 g
, Protein: 6 g

Ingredients

1 bread

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

250 g white flour
250 g cornmeal
1 ¾ tsp salt
1 ½ tbsp coarse cane sugar
½ cube yeast (approx. 20 g), crumbled
100 g light sultanas
40 g butter, cut into pieces
3 dl water

Bread

½ tbsp fine polenta (2 mins. cooking time)
½ tbsp coarse cane sugar
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Utensils

One casserole dish with a lid

How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the raisins, butter and water, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Bread

Briefly knead the dough once more, shape into a ball, place on a sheet of baking paper (cut slightly larger than the base of the cooking pot). Brush the dough with a little water, mix the polenta and sugar, sprinkle over the top.

Bake

Place the cooking pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240 °C. Place the bread and baking paper in the hot cooking pot, cover and bake for approx. 30 mins. Remove the lid and bake for a further 10 mins. Remove the bread, leave to cool on a cooling rack.

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