My starter was calling out to me and I couldn’t decided what type of bread I should make when I got home after work. I’ve noticed red chillies sitting on my kitchen shelf and remembered that I had some fine corn meal somewhere in the cupboard – corn and chilli bread it is!!
Mixed it up last night after work, shaped it around midnight before going to bed and baked it this morning. Didn’t get a very strong corn smell while it was baking – the corn flavour is quite mild, crumb is very soft and it is very very tasty.
The dough was incredibly soft and I was tempted to all more flour to it last night – glad I didn’t, great texture and you can really tell the impact milk and butter had on the dough. Will definitely make this one again.
Full recipe and instructions in my blog here
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That crumb looks very tender. The flecks of red chilli make for a very pretty contrast. Nice bake.
Syd
Thanks Syd, I must say I am very pleased with that bread. Just toasted two slices of it for breakfast, and it smells wonderful!! The taste is quite similar to brioche and the chillies have developed a bit more overnight, has pleasant heat to it now