Yellowmeal Bread.
Ingredients.
170g (6oz) Fine Corn Flour (or very fineground cornmeal)
340ml (12fl oz) Buttermilk or Sour Cream
275g (10oz) Plain White Flour
1 tsp Salt
1 tsp Bicarbonate of Soda
Preparation.
Pre-heat oven to 230°C: 450°F: Gas 8
Place a baking sheet in the oven to heat.
Sieve all the dry ingredients into a large mixing bowl, combining them. Make a well in the centre and pour in most of the milk.
Work around the bowl, drawing the flour into the milk, until absorbed. When the dough comes together it should feel soft but pliable, add more milk if needed. Turn onto a floured board, knead lightly. Using the palm your hand, shape the dough out into a round about 1½ inches thick. Cut a cross into the surface of the dough. Transfer to the hot baking sheet and bake for 35-40 minutes in the oven. Test with a skewer. When tapped on the bottom the loaf should sound hollow.