Mesa Grill Bread/Rolls

Submitted by Sharlene~W

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

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 2 loaves

ingredients

• 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

directions

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.

Reviews

[Linorama]

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.

 

[canarygirl]

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. ;)

 

[P48422]

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!

 

[Missy Wombat]

Great recipe to go with a salad and any rustic type meal. Tis recipe didn't take hours which is my usual gripe about bread recipes and it rose well even though the ambient temperature was a little lower than normal. Great flavour. I made this with wholemeal stoneground flour which made for a dense but very yummy loaf.

 

[Poppy]

I too have to thank you Mean Chef for guiding us through all the steps. I made the bread and it turned out really good. My husband loves it!! So now he wants homemade bread more often!! Thanks again Poppy