LOAF ACTUALLY
The Australian Women's Weekly Food|Issue 69 2021
No need to stress over yeast or wait for your dough to rise – these easy recipes prove it!
LOAF ACTUALLY

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

Denne historien er fra Issue 69 2021-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra Issue 69 2021-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA THE AUSTRALIAN WOMEN'S WEEKLY FOODSe alt
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 mins  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 mins  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 mins  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 mins  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 mins  |
Issue 93