Mean chef - Bread Making

[MEAN CHEF]

I would like to do this on Wednesday afternoon. That will give everyone interested to get their act together first. We will shoot for 1:30PM pacific time.

Mesa Grill Bread/Rolls

I make this particular recipe at least 3 times a week at work. It is a bit different than breads you may normally make, so everyone will have a chance to try something they haven't made before. Besides, I can make this with my eyes closed and know it works.

The recipe makes 1 nice big loaf. You should have the following available:

1 tablespoon dry yeast
1 tablespoon granulated white sugar
1/2 cup water (110 degrees)
1 cup water
1 tablespoon salt
1/2 cup polenta - coarse or medium ground cornmeal - not the powdery stuff that is like flour.
5 1/4 cups all-purpose flour
1 cup whole milk
2 tablespoons light brown sugar
1 egg - for egg wash

Equipment:
Mixer with dough hook
Single edge razor blade

[Ducky]

Mean - I'm interested but don't have a mixer with a dough hook. Can I still make this with reasonable effort or should I pass? Ducky

[MEAN CHEF]

Ducky wrote:
Mean - I'm interested but don't have a mixer with a dough hook. Can I still make this with reasonable effort or should I pass? Ducky

Easy to make by hand.

[canarygirl]

Hey Mean! I want to give it a shot, what kind of bread does this make? My real craving is for crusty baguettes like they have in Spain, but I can cut my teeth on something else too.

-cg

[Linorama]

This recipe looks yummy -- I'd love to attend your class! Thanks Mean. BTW, will soy milk do instead of the regular?

[MEAN CHEF]

Linorama wrote:
This recipe looks yummy -- I'd love to attend your class! Thanks Mean. BTW, will soy milk do instead of the regular?

Soy milk? I have no idea - never use the stuff. But if you can normally substitute it for whole milk it should work fine.

[Linorama]

Great; thanks!

[chia]

no dough hook here, but i should be home shortly after you start. now should i make an appt w/my chiro in advance????

[love4culinary]

hm.. stinks! I have everything but the polenta, and I cant get to the store this week

[chia]

you probably only need the polenta/corn meal for the counter surface

[MEAN CHEF]

chia wrote:
you probably only need the polenta/corn meal for the counter surface

The coarse cornmeal - polenta is an ingredient in the bread.

[canarygirl]

MEAN CHEF wrote:

chia wrote:
you probably only need the polenta/corn meal for the counter surface

The coarse cornmeal - polenta is an ingredient in the bread.

So there's no convincing you for baguettes, huh? Pretty please? With sugar on top?

hehe -cg

[love4culinary]

MEAN CHEF wrote:

chia wrote:
you probably only need the polenta/corn meal for the counter surface

The coarse cornmeal - polenta is an ingredient in the bread.

darn!!! guess I will have to wait until next time.

[love4culinary]

canarygirl wrote:

MEAN CHEF wrote:

chia wrote:
you probably only need the polenta/corn meal for the counter surface

The coarse cornmeal - polenta is an ingredient in the bread.

So there's no convincing you for baguettes, huh? Pretty please? With sugar on top?

hehe -cg

yummy.. that sounds good to me hehe

[BeachGirl]

Mean Chef..I'd like to make this bread, too. May I join this class? If so, when do you give us the instructions (recipe)? Does everyone make the bread at the same time?