Polenta loaf

Polenta loaf


1 person made this

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.


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 (1)


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

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