Polenta loaf

    2 hours 45 min

    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.

    8 people made this

    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

    Prep:20min  ›  Cook:25min  ›  Extra time:2hr rising  ›  Ready in:2hr45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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 in English (1)


    This was really yummy and the polenta gave a lovely texture to the loaf  -  24 Mar 2014