for family meals :
recipe comes from Mangia
Bene Pasta - what can I add after a title
like that, except to say this site has some excellent
recipes and information. Well worth visiting.
you would like to visit his website <click
cups bread flour
1/2 cup quick-cooking polenta, plus extra for
1 pkt (2 1/2 tsp.) dry fast-rise yeast
1 tsp. salt
1 1/3 cups warm water (105º to 115ºF)
1 tbsp olive oil
1 egg beaten with 1 tbsp water
a large bowl, combine the flour, polenta, yeast,
and salt. Stir to mix well. Add warm water and
olive oil and stir until a dough forms.
the dough into a ball and transfer to a floured
surface. Knead until smooth and elastic, about
10 minutes. Add more flour if the dough is too
sticky. The dough should remain in a rounded
shape and not flatten when left for a minute
or two. If the dough flattens, add more flour.
and let rise in a warm area until double in
size, about 1 to1 1/2 hours.
baking sheet with a little polenta. Punch the
dough down and knead a few times on a floured
surface. Shape into a ball and place on baking
sheet. Cover and let rise for 30 to 40 minutes.
oven to 425ºF with rack in the middle of
a sharp knife, make a 1/2" deep cut across
the top of the dough. Brush the surface with
egg mixture. Bake for 15 minutes. Reduce the
temperature to 375º and continue to bake
until golden and crusty.
loaf to a wire rack to cool.
1 round loaf
2001-2002 Sandra Laux