Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Source: Bobby Flay Adopted 9/06 (Mean Chef)

Ingredients Nutrition


  1. Put yeast, water and sugar in mixer bowl and let proof.
  2. Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
  3. Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
  4. Cover with plastic, proof for 15 minutes.
  5. Form loaves/rolls, cover with towel and proof for 1/2 hour.
  6. Score loaves/rolls,egg wash and sprinkle with additional polenta.
  7. Bake at 350 until golden.
Most Helpful

5 5

Fabulous bread! I made this during Mean Chef's bread making class and was amazed at the results -- a beautiful, rustic, bread with an incredible crust. It rose nice and high and the flavor was out of this world. I think the polenta added a lot of flavor and texture to the bread. We ate it right out of the oven along with a salad for dinner. Wonderful! Mean, thanks for sharing the recipe and your time.

5 5

Thanks so much for walking me through the bread making process MEAN! I have never had success before with using yeast, and this was the first time baking "bread" not rocks! hehe The bread has just a hint of sweetness, and is quite hearty. My family thoroughly enjoyed it! Thanks again! You have conquered my yeast fears. ;)

5 5

This bread ROCKS! I was a little nervous when I saw how sticky the dough was - nearly a batter! But I just let it rise - beautifully, I might add! - and then formed a loaf, let it rise, slashed the top, and baked. It took about 40 minutes to bake fully. It is awesome, Mean. I absolutely love it and it was easy and I WILL make this again. Perfect with my baked potato soup! Thanks for posting!