Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1 vegetable oil, for oiling
- 200grams polenta
- 100grams rice flour
- 50grams dried milk powder
- 1 pinch salt
- 8grams sachet fast-action dried yeast
- 2teaspoons caster sugar
- 2teaspoons xanthan gum
- 3 eggs, beaten
- 2tablespoons sun-dried tomato paste
- 1 3/4 cup water, hand-hot
- 50grams Parmesan cheese, grated
- 50grams pitted olives, chopped
- 2teaspoons oregano, chopped
Nutrition per serving
1650kJ / 395Cal
1650 Kilojoules or 395 Calories
19% of daily energy intake*
Protein
15.2grams
Fat
8.8grams
Carbs
62.5grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Oil and line a 900 g loaf tin.
Step 2 of 5
Sift together the polenta, flour, milk powder and salt into a large bowl and stir well to combine. Stir in the yeast, sugar and xanthan gum.
Step 3 of 5
Mix together the eggs, tomato paste and water in a separate bowl, add to the dry ingredients and combine to form a smooth mixture. Beat for 5 minutes, then stir in the remaining ingredients.
Step 4 of 5
Spoon the mixture into the prepared tin, cover with a clean damp tea towel and leave in a warm place to rise for about 30 minutes until the mixture is near the top of the tin.
Step 5 of 5
Place in a preheated oven, 180°C, Gas Mark 4, for about 45 minutes or it is until brown and sounds hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool.
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