Prep 1 hr
Cook 15 mins
Source: Bobby Flay Adopted 9/06 (Mean Chef)
- 14.79 ml dry yeast
- 14.79 ml granulated sugar
- 118.29 ml water (110 degrees)
- 236.59 ml water
- 14.79 ml salt
- 118.29 ml polenta
- 1242.09 ml all-purpose flour
- 236.59 ml milk
- 29.58 ml brown sugar
- Put yeast, water and sugar in mixer bowl and let proof.
- Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
- 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.
- Cover with plastic, proof for 15 minutes.
- Form loaves/rolls, cover with towel and proof for 1/2 hour.
- Score loaves/rolls,egg wash and sprinkle with additional polenta.
- Bake at 350 until golden.
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.
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. ;)
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!