Corn and Chilli Bread

Corn and Chilli Bread

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6 people made this

This is a great corn bread with whole corn kernels and flakes of chilli. Goes really well with chilli or scrambled eggs.


Serves: 12 

  • 1 1/4 cups (285ml)water
  • 1 egg
  • 1/4 cup nonfat dry milk powder
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 2 tablespoons butter
  • 3 cups (375g) bread flour or plain flour
  • 1/3 cup cornmeal flour
  • 2/3 cup frozen corn kernels, thawed and drained
  • 1 1/2 teaspoons chilli flakes
  • 1 teaspoon bread machine yeast

Preparation:2hours  ›  Cook:30min  ›  Extra time:40min rising  ›  Ready in:3hours10min 

  1. Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle and press start.
  2. When the cycle is complete remove the dough to a lightly floured surface and press out all of the air. Roll dough up into a tight loaf and pinch the seam.
  3. Place into a 22x9cm loaf tin. Let rise for about 40 minutes or until your finger leaves an impression when you poke the bread gently.
  4. Preheat the oven to 180 degrees C. Bake the loaf for 30 to 35 minutes in the preheated oven until nicely browned. When done the loaf should sound hollow when tapped on the bottom.

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