This recipe is a twist on an authentic cornbread recipe. Suitable for all kinds of meals, serve it warm with some butter for a great way to start your day.

Ingredients

2kg flour (strong wheat)
20g yeast
40g salt
160g raw sugar
800g polenta (use in the proportions - 1 polenta to 7.5 of water, bring water to boil and whisk in the polenta - leave to cool before use)
500g macadamias, halves
740g milk
800g jumbo raisins

Method

Mix the flour, yeast, salt, raw sugar, polenta and milk to form a dough.

At the last stage, add the macadamias and sultanas and mix in well so they are evenly distributed throughout the dough.

Bulk proof for two hours and when the dough has doubled in size scale into 450g portions.

Leave for a short intermediate proof of approximately 15 minutes.

Take each portion, flatten dough and then fols over length ways before rounding into a smooth ball.

Place the dough in a prover or leave in a warm, draft free place for about 45 minutes.

Dust with flour and slash 3 cuts in each direction at 90 degrees.

Bake in a bread oven at 220-225 degrees for 25-35 minutes.

Source: Australian Macadamia Society

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