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Barley
Barley Corn Bread

Ingredients

1 cup barley flour
1 cup polenta
1 cup milk
4 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon salt
20g butter
1 pkt dry yeast
tablespoon dill
2 eggs

Method

Preheat oven to 200C.

Melt butter, add sugar, milk and garlic powder. While stirring, bring almost to boil, then allow to cool until tepid. Add yeast and stir. Add this liquid to the mixed dry ingredients and beat with mixer for 1 minute. Add eggs and beat for another minute, then stir in dill. Let batter rise in warm place for one hour.

Pour into greased 20cm baking pan. Bake for 30 minutes.


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