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Corn and dill bread

Sandy Ribeiro

For Snack / Other


Published on

30 minutes to prepare and 60 minutes to cook

Serves 4 - 6


1 1/2 cups warm water
2 ts yeast
4 Tbs caster sugar
3 cups self raising flour
1 cup corn meal
2 Tbs milk powder
2 Tbs olive oil
2 ts salt1 Tbs dill


Pre-heat oven to 180C.

Place warm water in a mixing bowl and add yeast and dissolve. Add sugar, flour, corn meal, milk powder, olive oil, salt and dill and mix together. Take dough from bowl and place on a floured bench top or pastry sheet. Knead dough until it begins to get warm. Place back in the mixing bowl and cover with cling wrap and let it sit until the dough rises. Repeat this process 3 times.

Place dough in greased bread tin and then bake in the oven for 50 - 60 minutes. Serve warm with fresh butter.


I have used this recipe with a muffin tin too to make individual corn bread portions.


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  • avatar

    Hey Steve...fresh bread is yummy I agree! And I have used this recipe at a friends with a bread maker and it worked just fine....the only difference I could say is that in the oven you might get a bit more of a golden top. The beauty of the bread maker is that you don't need to do all the kneading...pardon the

  • avatar

    Fresh bread is awesome!! I know I'm going to sound like a slacker haha... but is there an advantage in cooking it in an oven as opposed to using a bread cooker? (Not that I have a bread cooker, but have always been interested in buying one)