makes
4–6
makes
4–6
serves
Ingredients
- 185 g (1¼ cups) plain flour
- 120 g (¾ cup) polenta
- ½ tsp salt
- 2 tsp baking powder
- 55 g (¼ cup) caster sugar
- vegetable oil
Instructions
Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180 ml (¾ cup) water, while stirring, to form a sticky dough.
Cover with plastic wrap and rest for 35 minutes.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8 cm logs.
Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
Serve bread warm.
Serve with jerk chicken.
Photography by Alan Benson. Food Preparation and merchandising by Jerrie Lloyd.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
