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| INGREDIENTS | METHOD |
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You will need a 2lb/1kg loaf tin greased and lined.
You can use sun-dried peppers soaked in boiling water
to soften them; you could use sun-dried tomatoes instead. 100 g Glutano High-Fibre Bread Mix 150 g Polenta 1/2 Teaspoon Salt 1 pinch Freshly Ground Pepper 10 g Herbs de Provence 40 g Chopped Red Peppers 40 g Parmesan Cheese grated 250 ml Buttermilk 2 large Eggs 2 Tablespoons Olive Oil 100 g Goats Cheese crumbled |
1. Heat the oven up to temperature. 2. Mix all the dry ingredients (polenta, Glutano High-Fibre Bread Mix, salt & pepper). 3. Add the herbs, peppers and Parmesan cheese. 4. Whisk the buttermilk, eggs and oil. 5. Stir into your dry mix (do not over mix). 6. Crumble in the goat's cheese and pour into your prepared loaf tin. 7. Bake at 180¡C/360¡F (gas mark 4) for 40 mins. 8. If your loaf is browning too quickly you can turn the temperature down for the lasts ten minutes to about 160 C/320 F (gas mark 3). 9. Test your loaf with a clean sharp knife, if the knife comes out clean your loaf is baked. |