Free Medical Articles

Ingredients
7 g1/4 oz packet dry yeast 1/2 teaspoon sugar 1 cup/250 mL/8 fl oz warm water 2 1/4 cups/280 g/9 oz flour 1 cup/170 gJ51/2 oz com meal (polenta) 2 fresh red chilies, chopped 2 teaspoons ground cumin 2 teaspoons grated lime rind 1 egg

Instructions
647 kilojoules 154 Calories per slice Low Fibre Low Fat 2 serves carbohydrate 1. Place yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place until frothy. 2 . Place flour, corn meal (polenta), chilies, cumin and lime rind in a bowl and mix to combine. Make a well in the centre of the dry ingredients, add egg and yeast mixture and mix to a smooth dough. Knead dough on a lightly floured surface until smooth and elastic, then place in a lightly oiled bowl. Cover and stand in a warm, draught-free place until doubled in size. Punch down and knead for 1 minute. 3. Shape dough into round loaf and place in a 20 cm/8 in nonstick round cake tin. Cover and stand in a warm, draught-free place until doubled in size. Bake for 20-25 minutes or until loaf sounds hollow when tapped on the base. Makes a 20 cm/8 in round loaf The nutritional analysis is based on the loaf cutting into 12 slices. Leftover corn bread is delicious toasted and topped with a little fruit jam for breakfast. It is also a very good source of beta-carotene, B-complex vitamins and iron.