Alessandra does a corn loaf with sultanas in her book
Savour. I did a savoury version with cheese and gluten-free flour. Turned out
to be a good firm loaf that cut easily. The slices toasted well too.
250ml warm water
2 tsp active yeast granules
¼ tsp sugar
200g flour (I used gluten-free mix)
100g fine ground cornmeal
pinch salt
1 c grated cheese
Place warm water in large bowl, add yeast and sugar
and set aside. When yeast starts to bubble, add cornmeal, flour and salt. Mix
with one hand until dough is sticky then add cheese.
Transfer dough to well-greased or lined loaf tin. Cover with damp teatowel and
leave to rise for about an hour.
Bake the load in a preheated oven at 180 C for 30-35 mins.