LOAF ACTUALLY

No need to stress over yeast or wait for your dough to rise – these easy recipes prove it!

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CHILLI CORNBREAD

PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 8

1 cup (150g) self-raising flour

½ cup (75g) plain flour

1½ teaspoons table salt

1 cup (170g) polenta (see notes)

2 tablespoons caster sugar

1½ cups (375ml) buttermilk

2 eggs, beaten lightly

125g butter, melted

1 fresh long red chilli, seeded, chopped finely

2/3 cup (50g) finely grated parmesan

1 fresh long red chilli, sliced thinly, extra

1 Preheat oven to 180°C/160°C fan. Lightly grease an 11cm x 25cm (top measurement) loaf pan; line base and sides with baking paper.

2 Sift flours and salt into a large bowl; stir in polenta and sugar. Make a well in the centre. Stir in buttermilk, egg, butter, chopped chilli and all but 1 tablespoon of the parmesan.

3 Spread mixture into pan; sprinkle with remaining parmesan and sliced extra chilli.

4 Bake bread for 50 minutes or until a skewer inserted into the centre comes out clean. Turn, top-side up, onto a wire rack to cool. Serve warm, at room temperature or toasted.

Test Kitchen

Notes