Cornbread With Sun-Dried Tomatoes And Cheddar Recipe

Name: Cornbread With Sun-Dried Tomatoes And Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups bread flour; 2 tsp dried yeast; 1/2 cup cornmeal; 1 tsp ground turmeric; 3 oz sun-dried tomatoes, drained and chopped; 3 oz Cheddar cheese, grated; 2 tbsp olive oil; 1 medium egg; 1 tbsp honey; 1 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 3 tbsp chopped chives

Servings: persons

2 1/2 cups bread flour
2 tsp dried yeast
1/2 cup cornmeal
1 tsp ground turmeric
3 oz sun-dried tomatoes, drained and chopped
3 oz Cheddar cheese, grated
2 tbsp olive oil
1 medium egg
1 tbsp honey
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp chopped chives

1
Put the flour, yeast, cornmeal, turmeric, tomatoes, cheese, oil, egg, honey, salt, pepper and chives in a bowl. Add enough water, about 1/2 cup, to make a dough. Mix well and leave to stand in a warm place for 1 hour.
2
Preheat the oven to 350u00b0F. Turn the dough out onto a floured surface and shape into a log. Grease a 6 cup loaf pan, put batter in the pan, cover loosely with oiled plastic wrap and leave to stand for 20-30 minutes until risen.
3
Brush the dough with water and bake for about 40-50 minutes or until pale golden. The base of the loaf should sound hollow when tapped. If necessary return to the oven for a little longer. Serve warm or cold.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups bread flour, 2 tsp dried yeast, 1/2 cup cornmeal, 1 tsp ground turmeric, and more.

Yes, Cornbread With Sun-Dried Tomatoes And Cheddar falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread With Sun-Dried Tomatoes And Cheddar

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