Meals and Courses

  • 2 eggs, beaten
  • 150 ml (5 fl oz) natural yogurt
  • 300 ml (½ pint) milk
  • 50 g (2 oz) unsalted butter, softened
  • 50 g (2 oz) Parmesan cheese, grated
  • 1 tablespoon caster sugar
  • 150 g (5 oz) yellow cornmeal
  • 250 g (8 oz) plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • black pepper
  • 2 large whole dried chillies, finely chopped
  • 6 spring onions, finely chopped

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the chillies and onions, in the pan, following the order specified for gluten-free breads in the manual.

Fit the pan into the machine and close the lid. Set to the cake programme. After about 5 minutes use a plastic spatula to scrape the mixture down from the sides and from the corners of the pan. Add the chillies and onion.

Test the bread 15 minutes before the end of the programme by inserting a skewer into the centre. If it comes out cleanly, the bread is ready. If not, leave until the programme ends and then retest.

Lift the pan out of the machine and shake the bread out on to a wire rack to cool. Serve with bowls of chilli, if liked.

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