Bread…without bread no sandwich, no dipping in the sauce, no spreads….
Not often enough do I make some, so nice and rewarding! Favourites in the house include polenta bread, focaccia, pain de campagne, filled ones such as Khachapuri… I have not dabbled too much with dour dough breads… yet.
So today I decided to make polenta bread, with an easier than usual recipe. I usually have to prepare the polenta (boil it) but this version used the polenta directly in the dough.
3 cups of sieved flour
1 tea spoon of salt
1 sachet of dried yeast
3 table spoons of olive oil
1/2 a cup of coarse maize meal/polenta
1 1/3 cup of warm water
Food processor with dough hook, oven, tray and baking sheet, extra polenta and olive to sprinkle, spoons, plastic wrap, cooling rack, silicon sheet.
How to proceed:
Add oil, warm water, yeast salt in the food processor, and start mixing with dough hook.
Add the flour a little at a time, stop to scrape the sides of the bowl a few times. If the dough is too sticky add one spoonfuls of flour at a time (I did add two today).
When the dough stops sticking to the sides, keep kneading for about 10 minutes.
Cover the bowl with plastic wrap, and let rise until double in volume, depending on temperature, from 30 to 45 minutes.
Flour a working area (I use a silicon sheet), and knead back a few times, making a round or oval shape.
Prepare a tray with a baking sheet on it, and sprinkle some polenta on.
Add the shaped dough slice a few diagonal cuts into the loaf, cover in wrap and let rise for another 20-30 minutes.
In the meantime, warm up the oven at 220 oC.
When the dough has risen enough, put in the over at 220 oC for 15 minutes, in the middle of the oven.
Turn down the temperature to 190 and bake for another 10-15 minutes, until the crust is golden.
Let cool on a rack and it is ready to eat! It will rise a lot in the oven.
Breakfast with fresh bread!