BREAD PROJECT: #22- POLENTA BREADWednesday, June 05, 2013
I have a thing about yellow food. I honestly believe that yellow food can make you happy- it's just a happy colour! So yellow bread sounded appealing to me. I have been making burger seasoning for a new range of gluten free meat products I will be selling at the 124 Grand Market in Edmonton and burgers are well and truly on the menu in this house as each seasoning blend I try gets cooked and tested. My kids will probably be sick of the site of burgers by the end of it all!
I made this bread two ways- some yellow tinted burger buns (for the endless quantity of burgers going on in the house) and a lovely loaf with a shade of lemon.
- 350g All purpose flour
- 115g polenta, plus extra for sprinkling
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. fast action dried yeast
- 25g melted butter
- 300ml hand hot water
- Combine the flour, polenta, sugar, salt and yeast in a mixing bowl. Add the butter and the water and mix to a soft dough.
- Turn out onto an un-floured surface and knead for 8-10 minutes until smooth. Cover and prove in a warm place till doubled in size.
- Grease a baking sheet or loaf pan and sprinkle with polenta.
- Knock back the dough and either place in the loaf pan or shape into an 18cm long oval.
- Cover and prove until doubled in size.
- Sprinkle liberally with polenta and bake in a pre-heated oven for about 25 minutes until golden. Cool on a wire rack.
This bread has a subtle polenta flavour but you can really feel the extra texture from the polenta and the yellow hints make me happy (of course!). This bread would be great with an Italian stew that needed a hearty bread to mop up the tasty juices left in the bowl.