This bread is ideal to serve with mixed peppers or ratatouille, or to toast it to make bruschetta at a BBQ.
Time: 1 hour
- 250 g flour, sifted
- 250 g polenta
- 50 g Parmesan, grated
- ½ teaspoon sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- 400 ml milk
- 1 egg
- 2 tablespoons Olive oil
- Heat the oven to a temperature of 200°C. Grease 3 bread tins with some oil.
- In a bowl, mix together the flour, the polenta, the baking powder, the sugar, the salt and the Parmesan cheese. In a small bowl beat together the milk, egg and olive oil. Pour the liquid mixture into the polenta and beat them together until you have a smooth mixture.
- Pour in the mixture into the greased tins, place them on a tray and place them in the oven for 20-25 minutes or until the bread rises and turns golden.
- Leave the bread to cool down in the tin for a few minutes, then remove it from the tins and place it on a cooling rack.
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