- 1 Cup California raisins, plumped
- 3 Cups bread flour
- 3/4 Cup polenta or finely ground cornmeal
- 2 Tablespoons castor or superfine sugar
- 2 Teaspoons salt
- 2 Tablespoons compressed fresh yeast cake
- 1/2 Cup warm water
- 1/3 Cup warm milk
- 1 egg
- 1 can whole kernel corn, drained (8.75 ounces)
- 1 mild green chile, chopped
- 31/2 Ounces diced chorizo sausage
- 13/4 Tablespoons butter, melted
A day ahead, measure raisins into small bowl and add water to cover. Set aside to plump at least 8 hours or overnight.
Preheat oven to 400ºF. Lightly oil 9-inch springform pan or cast iron corncob pan; set aside.
Mix flour, polenta, sugar and salt together in mixing bowl and make a well. Add yeast, water and milk. Allow to ferment for 10 minutes. Add egg and mix to pliable dough. Stir in corn kernel, chile, raisins and chorizo sausage. Divide into small balls about 1 ounce each. Arrange balls loosely in prepared pan. Cover and leave in warm place, 20 to 25 minutes. Brush with melted butter and bake at 400ºF for 30 to 35 minutes. Remove baked bread from pan and turn onto wire rack to cool.