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Recipe for family meals :

Polenta Bread

This 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.

If you would like to visit his website <click here>


3 cups bread flour
1/2 cup quick-cooking polenta, plus extra for baking sheet
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

  • In 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.
  • Gather 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.
  • Cover and let rise in a warm area until double in size, about 1 to1 1/2 hours.
  • Sprinkle 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.
  • Preheat oven to 425ºF with rack in the middle of the oven.
  • Using 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.
  • Transfer loaf to a wire rack to cool.

Makes 1 round loaf

© 2001-2002 Sandra Laux