I have had polenta on my mind today…and also bread. So I’m trying a Polenta Bread recipe.
What I love about making bread is that the result (with a bit of practise) is so yummy. I love the chemistry of it too. You really don’t have to do much, except for being patient as you wait for it to prove. My tip to you is – always use Strong White flour if the recipe calls for it. Any other type of flour will not do! Don’t use regular white flour or self raising flour. You will only be disappointed if you do. Polenta (maize flour) is slightly grainy and its lovely yellow colour makes a simple, every day loaf more interesting.
This loaf takes 15 minutes + the time it takes for proving + 25 minutes in the oven.
350g strong white flour
115 g polenta (plus extra for sprinkling)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fast action dried yeast
25 g butter melted
300 ml hand hot water.
- Combine the dry ingredients in a bowl and then add the butter & water and mix into a soft dough.
- Turn out the dough onto an un-floured surface. If you are lucky enough to have a Kenwood (like me) just pop it all in and mix away for 10 minutes, It will be a bit sticky but knead it for 8 – 10 minutes until it is smooth. cover and prove in a warm place until it has doubled in size.
- Grease a flat baking sheet and sprinkle with polenta.
- Knock back the dough (knead it through) and shape it into a long, fat oval. Use a sharp knife make deep cuts on each side of the loaf criss crossing the top.
6. Cover and prove again until it has doubled in size
7. Sprinkle liberally with polenta and bake in a pre heated oven (Gas mark 7/ 220 C/ $35 F) for about 25 minutes until the loaf is lovely and golden
8. Cool on a wire rack.
(This bread can be frozen)