Corn Tuscan Bread
by Editorial Staff
Tuscan bread is made with sun-dried tomatoes, bacon, rosemary, and shallots. Such delicious bread can be served simply with butter for tea.
Ingredients
- Corn flour – 1.5 cups
- Wheat flour – 1/2 cup
- Bacon Strips (Fried & Crumbled) – 9 strips
- Dried tomatoes in oil (sliced) – 230 g
- Shallots (chopped) – 1 tbsp
- Fresh rosemary (cut) – 1 tbsp
- Olive oil – 2 tbsp
- Cream 10% – 1 3/4 cups
- Eggs (slightly beaten) – 2 pcs.
- Butter (softened) (optional)
- Sugar – 2 tbsp
- Soda – 1 teaspoon.
- Salt – 1/4 teaspoon.
Directions
- Turn on the oven to preheat to 180 degrees. In a medium bowl, combine all flour, sugar, baking soda, and salt and set aside.
- Pour 1 tablespoon of olive oil into a round ovenproof dish 25 cm in diameter and place in a preheated oven for 5 minutes. Then remove the mold from the oven and spread the oil over the entire mold with a brush.
- Combine the cream, eggs, and remaining olive oil in a large bowl and whisk lightly. Add bacon, tomatoes, shallots, and rosemary to this mixture. Add flour to this mass and knead a homogeneous dough, pour into a prepared mold.
- Put the mold in a preheated oven and bake the bread for 30-35 minutes, until a clean wooden stick is punctured. Remove the finished cornbread from the oven, allow it to cool at room temperature, then remove it from the mold and cut it into slices. Serve the cornbread warm with butter (optional).
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