This is recipe I adapted from a Dan Lepard recipe I found in the Guardian Newspaper online. The original recipe is too much for a thermomix to handle (which I found out part way through!), so I have halved it and tweaked it a little. It makes lovely soft rolls just perfect for burgers, or eggs and bacon, or ham and cheese....
Makes 8
150g coarse cornmeal or polenta
150 ml boiling water
50g plain yoghurt
200 ml cold water (you may need less, add it gradually)
1 medium egg
25g agave nectar or honey
1 tsp fast-action yeast
450g strong white flour
25g cornflour
1 tsp fine salt
1 egg, beaten
Cornmeal, oil and flour, to finish
1 Put the cornmeal in to thermomix, pour on the boiling water, mix sp 4 for few secs and leave for 10 minutes.
2 Add yoghurt, water, egg and honey and mix speed 4 until smooth. Then add yeast, flour, cornflour and salt, and knead for 4 minutes. MY DOUGH WAS REALLY STICKY SO DON'T ADD ALL THE COLD WATER AT ONCE, MAYBE 150ml AND MORE IF DOUGH SEEMS A BIT DRY.
3 Allow dough to double in a warm place
4 Divide the dough into 8 pieces of about 150g each. Shape into balls with a little flour, then place on a tray lined with nonstick paper. Leave to rise until doubled.
5 Heat the oven to 200C/180C fan/400F/gas mark 6, brush with beaten egg and sprinkle with cornmeal. Bake for 20-25 minutes until golden.
These keep well and are nice toasted. I kneaded some chopped jalapeņo into my dough and I think other flavouring so would be nice too.
