Dark polenta loaf

    2 hours 15 min

    Treacle and polenta distinguish this dark, sweet bread. It's best when hot out of the oven or toasted.

    64 people made this

    Serves: 15 

    • 100ml water
    • 30g polenta
    • 30g butter
    • 100ml treacle
    • 1 (7g) sachet dried active baking yeast
    • 100ml warm water (45 C)
    • 375g plain flour, divided
    • 1 teaspoon salt

    Prep:1hr30min  ›  Cook:45min  ›  Ready in:2hr15min 

    1. Place water and polenta in a small saucepan. Bring to the boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter and treacle. Let cool to lukewarm.
    2. In a small mixing bowl, dissolve yeast in warm water. Let sit until creamy; about 10 minutes.
    3. In a large mixing bowl, combine the cooled polenta mixture with the yeast mixture; stir until well blended. Add about half the flour and the salt; mix well. Add the remaining flour, a little at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
    5. Preheat oven to 190 C / Gas mark 5.
    6. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 23x12cm (9x5 in) loaf tin. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
    7. Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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    Reviews in English (59)


    MMmmmm... very hearty, nice & dense, and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick, as homemade bread goes. We really enjoy it hot from the oven, but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! (By the way, how the heck is this pronounced?)  -  08 Feb 2003  (Review from Allrecipes US | Canada)


    As is the proportions seem wrong. I made this with 3 cups flour (1 cup whole wheat flour, 2 cups bread flour) 1/3 cup fine ground cornmeal, 1 pkg quick rise yeast, 1 cup hot water, 1/4 cup blackstrap molasses (we love hardy molasses), 3 TB butter, 1 tsp salt and 1 egg. Use warm water (120-130 degrees F)since we used quick rise yeast (aka rapid rise). Baked at 350 for 30 minutes. We are in Anadama heaven! I also did not soak the cornmeal since I used finely ground cornmeal--but even so the crunch is pleasant. I also did not knead this dough--dough will be sticky, just place in 2qt well greased round casserole dish and cover with plastic wrap sprayed with cooking spray and let rise for about 1hr. Using the above measurements and changes this is a 5 star Anadama Bread recipe!!  -  29 Aug 2006  (Review from Allrecipes US | Canada)


    This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time.  -  18 Dec 2000  (Review from Allrecipes US | Canada)