|160 g||flour — white|
|100 g||cornflour — maizena|
|5 ml||dried chilli flakes|
|15 g||Robertson's baking powder|
|1||eggs — beaten|
Warm up the oven to 220°C.
Butter up a 25cm bread tin and then sprinkle a little flour over.
In big bowl mix together your white flour, corn flour, salt, baking powder, beaten egg, milk, melted butter and little bit of the chill flakes.
Stir the mixture with a wooden spoon quick sticks till it’s nice and soft.
Pour the mix in to the bread tin and smooth out the top.
Sprinkle the rest of the chilli on top and bake for 30 mins until the loaf is golden and pretty.
Poke with a toothpick to make sure it’s ready, if the toothpick is wet then it needs a few more minutes
Take out the over and let cool for 5 mins.
Use a bread knife to loosen the loaf from the tin.
Let it chill on a drying rack.
Tips and tricks: The chilli its optional but gives it a lovely spiciness.
Recipe extract from Suzelle DIY cookbook.