Mesa Grill Bread/Rolls

READY IN: 1hr 15mins
Recipe by SharleneW

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

Top Review by 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.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a