The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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greedybread's picture

Greedybread Treccia con arancia e cioccolato…


I have been fiddling round with brioche and buttery type breads since i tasted the Treccia in Taddeucci’s in Lucca…

Now I can never hope to recreate it UNLESS they take me on as an apprentice…

Here’s hoping:)

But here is a version that is pretty darn good.

Buttery but not too much, a little sweet with orange zest and chocolate threaded through it.

Lock it up!!

I did two versions…one with 3 braids and one with two but the original dough when rolled was sliced into two…

You can see the variance in the outcome:)

Both taste sooooooo Good, I am going to have to hide it.

Taddeucci treccia

I have to say when I last ate this in Lucca, I ate it in a day….nibble, nibble, nibble, like a mouse:)..

It is sooo good!!!

So what will you need?

This is done in 2 parts…

Spongey mix

Sponge part:

2 cups of warm milk

15g dried yeast

3tbsp maple syrup or golden syrup

1 cup of flour.

Zest & flour


3.5 cups of Plain flour

pinch of salt

Grated zest of 2 oranges

1 cup of chopped up chocolate or chocolate chips

150g butter softened

3 egg yolks.

Lovely dough…

Chocolate…a bit of this…


Warm milk and add in syrup, then yeast and then flour to a smooth paste.

Allow to stand for about 45 minutes.

Cover with gladwrap.

Combine flour, salt and orange zest together.

Add in beaten egg yolks to yeasty mix and combine well.

Add yeasty egg mix to dry and form a soft dough.

Knead for about 4-5 minutes then add in softened butter (not too soft) and knead for a further 4-5 minutes until well combined and smooth.

Dough after rising

Roll it out…


Place dough in lightly oiled bowl and cover and leave for 90 minutes.

Chop chocolate if need be and put to the side.

Place on dough on lightly floured board/bench and then cut in half.

Lightly roll out one piece to a sort of rectangle(see above) and then scatter half the chocolate across and lightly press into the dough.

Rolling, Rolling, Rolling…

Cut length ways and twist…


Roll up (as shown) tightly from the longest end.

Then cut dough long length ways in half .

Join the two ends and then twist together.

Lay out on baking tray with paper.

three pieces…

Start braiding…

Braid it baby..

All done…

With the second dough, repeat as above but once rolled, cut into 3 segments when rolled.


Roll out the three pieces so you have three ropey looking pieces.

Join together and braid until the end and then join and tuck under.

Place on baking tray and cover and leave for 90 minutes.

Ready to rise

Ready to bake…

Pre heat oven to 210 celsius about 20 minutes before rising time ends.

Brush bread lightly with egg white or beaten egg .

Egg white will give more of a glaze and beaten egg will give more color.

Place in oven and bake for 5-10 minutes, then turn done to 200 celsius and bake for another 20 minutes.

Remove from oven and allow to cool (if you can wait that long)……

When ready, pull off a piece and ENJOY, ENJOY, ENJOY!!




Absolutely heavenly for brekkie with my Turkish tar like coffee:)

Now this is a very good base recipe for sweet doughs…

Not too buttery where you need to leave it overnight but not to eggy either, so a nice mix.

You could a lot with this and I hope you enjoy working with it, especially as it is not complex.

Still warm…

Give me some…


Moist and buttery…

Morning tea?


greedybread's picture

Si, si, si per favore!!  I have to say these little beauties (in general) are gorgeous and so easy to make .

The ones in Venezia are sublime, especially the ones with the pastry creme in them.


I have seen other variations throughout Italy but i didn't take much notice at the time:(  They were selling something similar at night in Siena at the odd stall around the city.

Not at Palio time, in winter.......

So this my Frittelle friends, is what we are aiming for!!

Assorted Frittelle mmmmmm

Lets get Yeasty!!

Fritelle dough


  • 4 cups of flour, I used strong bread
  • 1/2 cup of castor sugar
  • ½ tsp salt
  • 2 eggs
  • 1 & 3/4 cup milk
  • 2 Tbsp dried yeast
  • 6-8 cups oil  for frying err preferably NOT fat.
  • 1  jar Nutella err, not quite as large as this one in my photo!!
  • 2 tsp cinnamon for garnishing
  • 1 cup castor sugar for garnishing
  • A big Beasty!!


  • In a bowl warm half the milk, add in the sugar to warmed milk until dissolved
  •  Stir in the yeast.
  • Leave in warm place until creamy/frothy.
  • Place all dry ingredients in a bowl, flour and salt.
  •  Stir the eggs and half of the milk together and add it to the flour mixture a little at a time.
  •  Add the yeasty mixture to the flour mixture and stir until all the ingredients are combined.
  •  The dough will be wet and sticky. Don't be alarmed!!
  • Cover the bowl with a tea towel and let rise for about 5 hours when it should have doubled in size.
Pour that Oil in!!

On the matter of oil, my husband and I have often debated getting a mini fryer. He says no, we would put on 5-10 kgs in a VERY short time and sadly i think it is true but then when i make something like this, doughnuts, beignets or deep-fried ice cream balls, then we have this huge pot of oil (which i will filter) which will be on the stove for a while until its used. When I cook, i like to use olive oil but sadly the cost of filling a pot with olive oil would make the cost of the frittelle astronomical! The kids use the oil and make chips a few times (but that for them is LABOUR intensive) and i will slowly chip away at it but i do wonder, " mini fryer"? Would be easier and i could just pop it in the cupboard. Hmmm, more pondering maybe?

Hmmm wondering???

Back to the dough:

  • Prepare the sugar and cinnamon mix on a large plate.
  • When the dough is ready, stir it again. It should be sticky. If it's not, add a little more milk.
  • In a heavy pot for frying, heat the oil . I don't have a thermometer but i usually test the heat by putting a wee piece of raw food in it. My granddad used to spit in the oil!!
  •  Spoon the dough batter into the oil. I used a tablespoon but the original recipe used an ice cream scoop. Not plastic obviously!!
  • Fry until the frittelle are cooked through, about 5 minutes. I like to turn them over with tongs. They brown pretty quickly. Don't overcrowd your pot as they will take longer to cook .
  • Remove the frittelle with a slotted spoon and place on a plate covered with paper towels to drain.
  •  Once drained, quickly roll them in the sugar.
  • Poke a hole in the frittelle and fill a pastry bag fitted with a tip with Nutella and pipe Nutella into each frittelle.
  • Best eaten when warm.
  • Don't forget the most important thing!! Enjoy, enjoy and enjoy!!
Almost all gone
filled with Nutella

P.S : You can easily insert other delights into these, white chocolate, milk chocolate, jam, pastry creme, cream, moro bars err perhaps not cream,  the list is endless........But things that hold shape and have some heat resistant are probably better. My son seemed to think jelly lollies would be nice!! I don't think so............You could,  if you were really adventurous, make it a savoury recipe but that we will look at another day :)

Frittelle how i love thee!!

Recipe adapted from Luscious Lucca Blog @ i love Lucca tours

greedybread's picture

Are you ready for Urenika??......Purple Rewena....

Made with the Urenika potatoes from La Cigale last week


Hmmmm..Are you thinking???

I took my rewena recipe and used a different potato.

I am going to try it with a variety of the potatoes.

I have been meaning to for a while but never seemed to get round to it.

purple mash....

The bread tastes wonderful...


I was so wrapped up in the starter, I didn't really taste the potato alone. to get some from the markets again:)

Very very similar to the original recipe, but slightly more tangy and of course purpley looking:)

Day one brew....
Day three and ready to use
Ready to rise...
Ready to shape..
 ready for 2nd rising
Dig in...
Gorgeous crust
Up close
Puss Puss says tasty


Rewena Recipe

greedybread's picture

Easy Peasy Pane Tramvai….

If you are like me and LOVE fruit breads, you will love love love love and LOVE this bread!!

Plus it’s not an all day or week bread and it’s not time-consuming……..

And there are so many variations you could do with this recipe which i WILL rattle on about at the end of the post.

I must say, thinking about what we could do with this lovely base recipe is divine..

Of course we would need to rename the bread though…

Soaked Raisins

So are you ready to get y-y-yeasty?

Hmmm, I think with this recipe and the raisins involved we may need to be BEASTY!!

However, I digress, so without further ado……

Pane Tramvai or Milanese Raisin bread

And what are we aiming for?

what are we aiming for?

  • 3 cups of Raisins
  • 4 tsp dried yeast
  • 1 tsp molasses
  • 1 tbsp sugar
  • 2 tbsp butter softened
  • 4 cups of Strong Bread Flour
  • pinch salt.

See not many ingredients!!

Raisin Water

Soaked Raisins Squeezed!

Tramvai mini starter

  • Soak your raisins in warm water (cover the raisins)  for 90 minutes at RT.
  • Drain Raisins (saving the water) and squeeze out the raisins, also saving the excess water.
  • Warm 1 cup of raisin water and add in yeast, sugar and molasses, mix well and cover and place in warm area until creamy/frothy (20 minutes)
  • Place remaining 1 &1/4 cups of Raisin water in the fridge.
  • Place all dry ingredients in a bowl (flour and salt) and mix through butter.
  • Add the raisin yeasty water mix to the dry to start forming the dough.
  • Remove extra raisin water from fridge and add in enough to make a smooth but slightly sticky dough.
  • Knead on slightly floured area for 5- 6 minutes.
  • Place in lightly oiled bowl and let rise until doubles in size , usually 2 hours

Raisin dough ready for first rise

After first rise- ready to put in the raisins

Raisin dough ready for short 2nd rise

  • Remove dough from warm area and place dough on slightly floured area.
  • Dough should be quite sticky.
  • Toss raisins in flour, very lightly cover in flour.
  • Roll out dough slightly to about 25cm by 15 cm and lightly press 1/3 of raisins in the dough.
  • Fold over the dough like an envelope and flatten again with your palms and add in 2nd lot of raisins.
  • With the last addition of the raisins, roll up the dough and let it rest in its oiled bowl for about 20 minutes.

Ready for 2nd rise and shaped

Ready for the Oven- one sprinkled with grated apple

  • Roll the dough into 1 large or two smaller oval-shaped long loaves (as above).
  • Place dough on baking tray lined with baking paper.
  • Cover with a lightly oiled piece of glad wrap and then a tea towel.
  • Place in RT room and leave to rise for 1 hour.
  • Preheat oven to 250 Celsius , 40 minutes before bread is ready to go in.
  • You can place a baking stone in the oven and place the bread on this , if you have one.
  • When bread is ready to bake, place bread on tray in oven (or on stone).
  • Bake at high heat for 5-10 minutes and then reduce heat to 210 celsius and bake for a further 35-40 minutes.
  • Remove when deep golden brown.
  • Cool on a rack.


Ready take two!!

This bread is so lovely and it really doesn’t take a lot of effort.

Now as I was rattling on above, you could use  this bread as a base to make many wonderful fruit breads.

You could do a variety of fruits in the bread with spices.

You could do 2/3rds fruit and 1/3 nuts.

You could do fruit, nut and chocolate.

You could add in spices or vanilla or grated citrus zest.

You are only limited by your imagination and trial and error.

have a slice (or two)

Full of raisins-just how i like it!!

While you ponder what you want to do next time, cut a slice or two………….

Enjoy, enjoy, enjoy 

Recipe adapted from Carol Field’s ” The Italian Baker, 2nd Ed, 2011.

greedybread's picture

Tasty with everything, I think!!

Hmmm Apple cider….

You will love the spicy chilli chicken rolls at the end of the post!!

Now I am going to make it easy today….

I used this as a sort of base recipe.


But there are a few tweaks to make it what it is now:)

Yummy in and out!

We still make the poolish but INSTEAD of using warm water, I have used a 4 month old apple yeast I had in the fridge.

You will need for the Poolish..

30g Rye flour

5g of dried yeast

1 cup of strong bakers flour

120g of warm water (use apple yeast/ juice)

I warmed it slightly  and carried on as you do:)

Now if you have no apple yeast, which most people don’t, use apple juice then….the sugars in the apple juice will give it a nice boost:)

So all the same for the poolish bar the liquid.

Dough going to prove….

What to do:

Warm water and add in yeast, allow to become frothy.

Mix the rye and plain flour together.

Pour in the water yeast mix and stir well.

Cover tightly and place in the fridge.

I think 12-18 hours is best.

Apple yeast….

Now the second change is this, where you use the bulk water below, use apple cider…..

Part two:

3 & 1/2 cups of strong bakers flour

Pinch of salt

10 g of dried yeast

30mls warm water

200-220 mls water (use apple cider)

Finished rising

Shape that dough!

Warm the water a little and add in the dried yeast as done earlier, allowing time to develop.

Pour into poolish from the day before and mix well along with the cider.

Add to flour (not salt yet) and form a dough, then add in the salt.

Knead for about 10 minutes until smooth, soft and elastic.

Place into lightly oiled bowl and cover with a tea towel.

Leave for 90 minutes.

Twist to shape….

Place dough on a lightly flour board/bench and cut into 4 pieces.

Take your piece and gently form a rectangle with the dough using your fingertips to spread the dough out.

Fold the end of the dough nearest to you to the middle (so it will be thirds) and then do the same with the further side away from you.

Fold dough in half, joining the seams by twisting them gently together with your thumb and finger.

Then gently roll dough with both palms to slightly lengthen the dough to the length you want.

I made mine about 15-20cms long.

Ready to prove…

Another small change was I did not leave this as long to prove, the added sugars etc doing their work:)

Place the dough in a lightly floured cloth (or actual couche if you are lucky enough) as above, allowing room to expand, making pleats in between them.

Cover the dough and leave for a further 60- 90  minutes.

Preheat oven 30 minutes before to 240 Celsius.

Proving, Proving, Proving…

Mmm, almost ready for cheese!!

No slashing with these ones….But you can if you want to!!

When proving is finished and you are ready to bake, sprinkle tray or stone with semolina.

Quickly place bread on the baking trays or peel.

Open the oven and quickly spray with the mister and place tray in the oven or bread onto stone.

Bake for 16 minutes or 20-25 if you make a larger loaf or 12 minutes if you make smaller, thinner baguettes.

Remove from oven and allow to cool on racks.

Ready for ……whatever you like!!

Add in what ever you like!!

My husband made a chilli chicken and we had some of that left over, so in it went with lettuce .

Bacon and egg rolls, hmm, that would be nice….

Corned beef and ranchslaw….Yummy yum yum!!

Even just a nice wedge of pecorino or piece of salame.

Spicy chilli chicken and lettuce.


Maybe ham, lettuce, chutney and cheese?

Dig in!!

P.S :I did not slash the top of these ones….


greedybread's picture

This baby is simply divine..

Although cranberries are sweet, they are offset by the maple syrup and it is not too sweet.


You need to start this the day before, but its still a easy recipe.

It tastes delicious, lovely toasted and even nicer with a lick of ricotta.

So lets get yeasty!!

I know you were thinking i had turned to the dark side of cakes and slices ....BUT NO!!

Ye of little faith!!

Mmmmmm, lovely crumb

So what will you need?

For the starter:

1/4 cup of maple syrup

1/2 cup of warm water

1 tsp of dried yeast

1/2 cup of Strong bakers Flour

Tasty with a pat of butter!!

For the dough:

2  cups of Strong bakers flour

1  cup of warm water

1/3 cup of olive oil

1 tbsp of maple syrup

2 tsp of dried yeast

1 cup of fine polenta

Pinch of Salt

1 cup of cranberries.

Cranberry dough

Step one:

The night before or the day before (12 -24 hours before), warm water and mix in maple syrup and the dried yeast.

Allow to become creamy and frothy and then add in the flour.

Mix well and then cover with glad wrap and leave in RT for the next 12-24 hours.


Step 2:

When you are ready the next day, uncover the starter from the day before.

Warm the water and add in the yeast and the 2nd lot of maple syrup and allow to become frothy.

Mix this into the starter from the prior day along with the olive oil and combine well.

In a separate bowl, combine all the dry (flour, salt and polenta) ingredients and then mix in the wet mix.

Combine well, add a little more water if need be to make a smooth dough.

Knead for 5-8 minutes  until the dough is elastic.

Cover with glad wrap and allow to rise for 2 hours.

Roll the cranberries in the dough....

Remove dough and roll out slightly on a lightly floured board.

Sprinkle cranberries (as above) and then roll up so they don't fall out.

Give a small knead, integrating the cranberries.

Cut dough in half and form two baton shape loaves.

You could do round or plaited as well.

Place dough on baking tray with baking paper sprinkled with polenta.

Roll in polenta gently and cover with a tea towel.

Allow to rise for 70 minutes.

two lovely loaves

Preheat oven to 200 celsius.

Slash the top of the loaves and place in the oven.

Bake for 30-35 minutes until slightly colored.

Remove from oven and allow to cool.

This crust is quite firm but the crumb is very moist.

When you are ready, slice a piece or break off a piece and ENJOY, ENJOY, ENJOY!!

Ready to rise")
ready to bake!!
Slash them baby!!
all baked....
Have a piece...

Now you can with this recipe, take out the maple syrup and use black strap molasses for a different taste.

But only use half the amount of molasses.

It gives it a deeper color and the molasses off sets the cranberries as well.

greedybread's picture

Not a yeasty I know BUT i hope I will be forgiven as I wanted to share it with you all....

Mainly because we all like to make complex breads etc and sometimes, especially at Xmas when we are pushed for time, its nice to have something that is quick and easy!!

And impresses the hardest MOTHER IN LAW!!! 

The Drunken Bastard trifle….Otherwise known as….

Michelle’s Marvellous Hokey pokey Trifle…..BOOZE FREE….

Before some of you all get flustered, you CAN easily adjust and add in the BOOZE!!!

Phew!!! Keep the pants on!!

Mmmmm trifle

Ok, so are we all good now????? Booze can be added!! 


It is called the drunken bastard trifle because in earlier days when I would have a pre Xmas Tipple (before children and responsibility arrived!!), I could still make this while being half cut!!

Lovely… and I did used to put in HEAPS of sherry, in fact I was asked if I wanted sponge with my sherry.


Err has no fruit either…. Much too fiddly for drunken fingers….

hmm, not quite this bad but you get my drift…

VERY VERY BAD ….But its good and its lasts longer and no excess fluid leaks out as it does with fruit in it….

No yellowy bananas or soft fruit bits….

Hokey Pokey Choc is a recent addition too (Thanks Whittakers!!) used to be grated chocolate or flake, but that was when Cadbury’s was in my good books!!

Now the photos in the next few weeks are not going to be the best as  plumpy (my baby) has the camera in Dunedin with my lovely Brother who has taken him on holiday….

So hubby’s phone camera will need to suffice….

Yum yum yum

Do the Hokey Pokey….

What will you need????

1 sponge square….or a jam roll or even a chocolate sponge roll…

I packet of raspberry jelly

1 bar of hokey pokey chocolate ,****DON’T BE MINGY LIKE ME….GET A BIG BAR!!!

Jam for spreading

1 bottle of cream

1 container of vanilla custard or make your own….

Sprinkles too if you want and even scorched almonds if you want….

yummy yum yum

Spread the sponge with jam and cut in half and place on top of each other.

Cut into small pieces and arrange nicely in a clear glass bowl or container…

Boil the jug and make the jelly with 2 cups of water.

*****IF YOU ARE USING BOOZE….use less water in the jelly….

So if you want to say put in a cup of sherry, tip it over the sponge and then make the jelly but with less water….

You can also put the sherry in with the jelly when it is cool and do it that way….I like that!!

Pour it over the sponge, covering it all…

Place in the fridge to cool and set.. I like to leave it for at least 6 hours….

So see you start the trifle before you drink ….6 hours later!!! enough said…

layer it baby!!

Anyways…take it from the fridge and pour your custard on top…

You can add in fruit if you must BUT DRAIN IT very very well.

I like to also add in grated chocolate here or scorched almonds or something yummy….

Choices are endless….

I like to poke holes with a knife all over the sponge so the custard seeps down in places too…

Then I put it back in the fridge for a while…an hour or so….

No sprinkles yet…

Whip your cream…I like to be naughty here too and add in icing sugar….

I mean if you are going to be bad, GO ALL THE WAY!!!

Then I place this on top of my trifle as is….

Next I put sprinkles or chocolate on it or both….

And then have another nip of Sherry….Well not now but I would have years ago…

If you want…

Then I place in the fridge ready to be EATEN!!!




greedybread's picture

Stollen is one of my favourite Xmas breads, in fact all breads.

Not surprising given my fondness for fruit, cherries and marzipan….

Not fond of dark rum though…a tipple of white rum, yes!!



Just gorgeous with Marzipan

The one I make has fruit that has been sitting in rum for a week or so….

It is also chocka block with fruit and cherries and my favourite, marzipan…

I have to say that I feel this years Stollen is magnificent:)

It has been sitting for ten days wrapped up, now it is ready to unleash!!

The first one, I scoffed in a few days….


You do need patience, so don’t think it is a quick bread.

It is also BEST left for a week or so to ‘mature’.

This is why the recipe I will give you, makes 2 big ones….One for now and one for later.

One last wee thing…..


Don’t even think about it!!!


I will know and come round to your house!!

Sorry to be an arse but it makes it taste like crap and it ruins it….

You are probably thinking “food nazi” but seriously, why take the time to make this beautiful only to ruin it with something that is wrong for the bread.

You wouldn’t use substandard choccy for a brownie, so NO ICING!! or make meringues with granulated instead of castor sugar.

So use marzipan or mandorle (almond paste)  or make your own almond paste or marzipan…

Marzipan is made from the almond paste, it just has more sugar in it.


Grind them, baby!!


So without any further blathering…….and lecturing…

*******You need to soak the fruit at least a week before hand**********


500 g cake mix

1/2 cup of chopped up Glace cherries

1 cup of black rum

20 g of dried yeast.

200-300 g marzipan.

1 cup of milk warmed

1 cup of flour -(any is ok….err no wholemeal)

2 tsp sugar

4 cups of strong bakers flour

Pinch of salt

2 tbsp cinnamon

2 tsp cloves

2 eggs

100 g butter softened

soaking the fruit…

First you need to soak your fruit and cherries in the dark rum a week before hand.

Cover and place in fridge!!


Stollen sponge

Warm milk, stir in sugar and add yeast.

Mix well and leave to become frothy for 10-15 minutes.

Add in 1 cup of flour and stir well.

Cover and leave for an hour.

Drain any liquid off the soaking fruit.

Reserve liquid and pour into spongey mix after an hour.

Stollen dough….time to rest:)

Add all dry ingredients into a mixing bowl and stir through.

Beat eggs and pour into yeasty mix with excess rum liquid from fruit.

Toss fruit very lightly in a little flour and set aside.

Pour eggy yeasty mix into dry and form a dough.

Knead for 10 minutes, adding in the softened butter until smooth and combined.

Some people put their fruit in before kneading and then knead with the fruit….I don’t like that.

You can ,once the dough is formed and kneaded as above, then lightly mix the fruit through, in 2-3 batches.

I usually wait until after it has risen and do it then.

Place marzipan in dough…

So once the dough (fruit or no fruit) is ready, place in a lightly oiled bowl and cover and leave for 2 hours.

Turn out dough on lightly floured board/ bench.

I will now incorporate my fruit, in 2-3 batches and then cut the dough in half.

You could make three of these instead of two as this gives you two BIG stollens.

I then lightly push dough out to form like an oval shape.

The beauty of stollen, is that it is supposed to resemble a sort of crescent BUT there is no hard and fast….

It’s supposed to be mishapen etc…

roll up dough over the marzipan

I place my marzipan roll up near the edge of the dough and fold dough over it, pinching in the ends in the middle.

I then bring the edge closest to me, into the middle as well and then tweak together.

roll the dough fully…

You definitely want it to be humpy/lumpy looking.

Place the crescent-shaped loaves on a tray with baking paper.

I like to brush them with melted butter now and cover with gladwrap lightly and then a tea towel.

Leave to rise for about 90 minutes.

pre rising…

rising….full of cherries and fruit…

Preheat the oven to 180 celsius.

Gently remove gladwrap and place stollen in the oven.’

Bake for 20 minutes and then turn the stollen around so it is evenly baked.

I find that 40-45 minutes, until goldy brown, is enough…

Remove from oven and allow to cool.

When cool, dust with icing sugar.

If you are keeping one, then wrap tightly in a muslin cloth or tinfoil.

Ready to bake..


Wrapping the one for later…

dusted and ready to eat!!

See the marzipan….

Fully dusted….




This stollen recipe is an old family one, passed down through my eldest son, whose paternal family is German.

Tweaked a little for NZ conditions so to speak....

Peter Reinhart does a lovely Stollen and I found this one the other day which I will try next Xmas.

Well I will probably make a mid year one:)

It is richer and needs a good month or so prep…so be warned:)

Just gorgeous with Marzipan

greedybread's picture

Mmmmm. Very, very morrish.

delicious cornbread

Don’t like to blow my own trumpet but this far exceeded my expectations.

I have never warmed to the idea of cornbread, even though I like corn.

This is really tasty, you could eat it alone with a nice salad.

I slightly rewarmed it today and had it as my lunch with a salsa type salad….Scrummy:)

When I was making chili the day before,  I thought “Why not cornbread, to mop up all the gravy ?”

very tasty

Cornbread, which is of course the traditional accompaniment to chili.

It really did just hit the spot.

The original recipe had Chili in it as well but I left that out because my chili was quite HOT and I thought it would be chili overload………strangely enough:)

 I would give it a go with the chili in the recipe when accompanying a dish that perhaps wasn’t spicy and maybe needed a bit of juzzz to it.

Maybe with a nice hearty stew or casserole?

Or alone?

Gorgeous with Chili or alone

Caramelise the onions..

So what will you need?

1 can of corn kernels or 2 cobs of fresh corn.

1 onion

Salt and pepper

1 cup of polenta/ cornmeal

1 cup of flour

2 eggs

1 cup milk

1/2 cup of Parmesan cheese

Good slug or two of Olive oil.

Add the corn in

This is basically like a batter.

Chop up the onion and fry it gently in a fry pan with the Olive oil until golden and caramelly then add in the corn and fry for a further 5-10 minutes .

While the corn and onion is cooking, break eggs into a bowl and whisk.

Add in milk, polenta, salt and pepper, flour, and baking powder.

Mix well and place to the side.

Cornbread batter

Remove corn and onions from element and leave to cool.

Pre heat the oven to 180 Celsius.

Grease a heavy skillet pan if you have one, if not,  a cake tin is fine.

I used a 20 inch cake tin but make sure it is well-greased.

I wouldn’t line the tin as it will then take away the possibility of it having a crunchy bottom as well.

Pour corn mix into the batter..

Pour batter into the prepared skillet/ tin and place in the oven.

After 15 minutes, open the oven and sprinkle the cheese on the top.

Cook for 35 minutes in total until golden brown.

Remove from oven and allow to cool a little in the pan.

When cool enough to touch, remove from skillet/tin and cut into pieces and serve warm if possible.

Place in the oven

Ready to eat

Have another piece…

full now!!

Now the beauty with this recipe is that you can alter it and add to it.

I think it would be nice with capsicum in it as well and you could even make it a meal on its own with maybe spicy salami in it?

Up to you but great as versatile.

This served 6 of us .

Recipe was adapted from Chilli Cheese Cornbread in Jamie Oliver’s “Jamie’s America”.

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Bready for Rewena??

 Yep, NZ Bread.

I can hear you non NZer’s going ‘what’ ??????? What is Rewena ?

It is yeasty beasty people, a NZ bread.

We call it Maori bread or Paraoa bread.

It is made with a starter like sourdough or an Italian Biga but it is made out of Potatoes and flour………..My uncles used to make it and they used to make fried bread too but I can’t remember if the fried bread was made from the rewena, I think not, I can remember a very sticky dough in the fry pan……….. and I will do that one another day.

Rewena has an almost sour tang to it because there is a fermentation period, similar to sour dough.I have heard of people keeping it like a sourdough starter but I am not 100% sure about this, I would have thought it would go rotten!! Now 2 of the recipes below have a touch of yeast and one is yeast free.



Rewena Bread

My recipe is an old family one so I am unable to share it but there is two very good recipes below that will give you similar if not exact results:)

Sorry, I can share the bread, the process and the photo’s but not the recipe as its not mine to give!!

As I have said in prior posts, Dean Brettschneider, a NZ baker also makes one and his recipe is in his book “Global Baker”.–rewena-bread    (Yeast free)

 LETS LOOK ATHE PHOTOS!! Gorgeous!! and the taste……..

Start with this!!

Ready for first rise.


Ready for last rise…

Kiwi Template

Ready to eat!!



One more for luck

And you know what I am going to say now!!!

Enjoy, Enjoy, Enjoy!!or  as we say in NZ , SWEET AS!!

Will start hunting down the fry bread recipe:)


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