It's Farmers Market season once again and if you want some great Gluten Free Sausages or some Kick Ass BBQ Rub (or just to come and chat to me in person!), I suggest you some to the 124 Grand Market every Thursday, starting tonight from 4pm till 8pm.



 Check out the Sangudo Growers Association Blog for more details on what's on the menu this week. 

Sorry for the lack of blog action lately but I have UK family in town and the chilled bubbles are calling me;

 As well as drinking and eating way too much with family I have been busy getting a new blog ready for he butcher side of my crazy busy life!  I only have two speeds in life and they are full speed ahead and asleep!


I will be back to blogging here as soon!  In the mean time crack open the bubbles, or gin, or whatever you fancy, just be merry, I am! 

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. 

POLENTA BREAD  

INGREDIENTS

• 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

METHOD

1. Combine the flour, polenta, sugar, salt and yeast in a mixing bowl.  Add the butter and the water and mix to a soft dough.
2. 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.
3. Grease a baking sheet or loaf pan and sprinkle with polenta.
4. Knock back the dough and either place in the loaf pan or shape into an 18cm long oval. 
5. Cover and prove until doubled in size.
6. 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.