for 1 bread

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

How it's done

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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