A hearty peasant bread made with polenta, broa goes well with soup, eggs and fish.
Something else. I wasn't expecting this to be so heavy! I guess I should have figured it would be, given the amount of polenta in it. Anyway, once I got used to it, I kind of liked it. You might too, especially if you are a big fan of soup; I think it would be really good with a tomato soup. 7-2-2006: I made this again. This time I kneaded it more; it rose higher and was lighter than the last time I made it. - 14 Jul 2008
Something else. this is basically a good recipe but the instructions are a bit off. It's best if you knead the dough for a few minutes before the 1st rise, which should be about 60 to 90 minutes, not 30 as stated. The 2nd rise may take longer than 30 minutes ie 45 or 50. Rather than pulverise the polenta in the blender I used a fine polenta that I bought at the Italian shop near my house. - 14 Jul 2008
A good basic recipe to which you can add extras like chopped chilli, peppers, sweetcorn, bacon etc. Bread is more successful if kneaded for 10-15mins prior to first rise. - 14 Jul 2008