Polenta loaf
About this recipe: A golden loaf with a distinct flavour. This is different from the typical American-style cornbread, which is made with baking powder instead of yeast. Enjoy this bread toasted with butter.
Ingredients
Makes: 1 loaf
- 225g coarse polenta (cornmeal)
- 225g strong bread flour
- 1 (7g) sachet fast-action dried yeast
- 1 teaspoon salt
- 1/2 teaspoon caster sugar
- 400ml milk
- 15g butter or margarine
Method
Prep:20min ›
Cook:25min ›
Extra time:2hr rising ›
Ready in:2hr45min
- Combine the dry ingredients in a bowl. Heat the milk and butter in a pan until the butter is melted, cool until tepid and then work into the dry ingredients to form a soft dough.
- Knead for 8-10 minutes until smooth; transfer the dough to a greased bowl. Cover with a tea towel and leave to rise in a warm place for 1-1½ hrs until doubled in size.
- Oil a 20cm square cake tin. Knock back the dough and shape into a square a little smaller than the prepared tin. Press into the tin, cover loosely and leave to rise for a further 30 minutes.
- Bake at 220 C / Gas 7 for 25-30 minutes until risen and golden. Leave in the tin for 10 minutes, then transfer to a wire rack. Serve cool, cut into fingers.
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Reviews (1)
0
This was really yummy and the polenta gave a lovely texture to the loaf - 24 Mar 2014
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