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Home Bake Moist Cornbread Muffins

carrot and thyme bread Recipe

Ingredients

How to make it

  • In a small bowl, combine yeast, sugar and 1/4 cup warm water. Let stand 10 minutes until its frothy.
  • meanwhile combine the remaining indredients (except oil and extra water) in a large bowl.
  • Add the yeast mixture to the flour mixture. Stir it up, add the oil and then gradually enough water to make a non-sticky, workable dough.
  • Knead the dough on a floured surface for 10 minutes or so, until its smooth and elastic. (how good are the colours??!)
  • Shape the dough into a ball and place in an oiled bowl. Toss to coat the ball in oil then cover with plastic wrap and leave in a warm place to double in bulk. (about an hour).
  • Punch down the dough, knead for another minute or so, then shape into a loaf, place in a tin, cover with plastic again and leave it to double in bulk again (another hour or so).
  • Spray the loaf with a little water, sprinkle with some extra cornmeal and some cellery seeds if you like...or caraway would work too... and bake in a preheated 190C (375F) oven for about 50 - 60 minutes, until it sounds hollow when tapped.
  • The result is a beautifully speckled golden dense loaf, perfect for winter soups, or even great with butter and vegemite, according to Jeremy : )

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The Cook

zoetheunicorn Hastings, AU

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