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05 October 2011 12:14
Recipe
Macadamia bread on National Nut Day
Celebrate National Nut Day on 22nd October with the Queen of Nuts by rising to the occasion and making this delicious Macadamia bread recipe for your loved ones.
Nothing feels more welcoming on a cold, dark day than coming home to fresh, home made bread and it couldn’t be easier to make.
Fruited Cornbread with Macadamias and Raisins
Makes 4 small loaves
Ingredients
40g express polenta
500g strong white bread flour
7g sachet fast-action or easy bake dried yeast
2 teaspoons salt
2 tablespoons demerara sugar
200ml milk, warmed
125g macadamia nuts, roughly chopped
125g raisins
Preparation
1. Make up the polenta: Pour 300ml (1/2 pint) boiling water into a pan, bring back to the boil then sprinkle in the polenta and beat it well over the heat for 5 minutes until thickened.
2. Spread it out on a plate and leave to cool for about 15 minutes.
3. Mix the flour, yeast, salt and sugar in a bowl, or in a food processor with a dough hook.
4. Break up the set polenta with a fork, add to the dry ingredients and mix in well until broken down.
5. Pour in the warmed milk and mix to a dough. Mix on a low setting in the mixer for 5 minutes, then turn out onto a floured work surface and knead for another 5 minutes. Or knead for 10 minutes by hand. The dough is quite sticky so have extra flour on hand.
6. Work in the Macadamia nuts and raisins so they are evenly distributed throughout the dough.
7. Divide the dough into four portions, knead a little and form each portion into a smooth ball. Put them on a large, lightly-oiled baking sheet. Cover with a clean tea towel or lightly oiled cling-film (not too tightly) and leave in a warm place until doubled in size. This could take an hour.
8. Meanwhile, set the oven to 220°C. Just before baking, dust the loaves with a little flour and cut three slashes in the top, at right angles. Bake for 20 -25 minutes. Cool on a wire rack.
For more information please visit www.macadamias.org.uk
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