Savory Artisan Round Bread With A.1. #A1
- Ready In:
- 3hrs 35mins
- Ingredients:
- 10
- Yields:
-
1 Round loaf
- Serves:
- 6-8
ingredients
- 473.18 ml all-purpose flour
- 118.29 ml polenta
- 4.92 ml salt
- 7.08 g package dried yeast
- 177.44 ml warm water (110-115 degrees)
- 7.39 ml olive oil
- 7.39 ml mayonnaise
- 29.58 ml A.1. Original Sauce
- 14.79 ml brown sugar
- 78.78 ml walnuts, chopped
directions
- Place mayo, A.1. sauce, brown sugar in a one cup measurement. Add enough water to equal one cup. Stir to combine. Add mixture to mixing bowl with a bread dough hook attached.
- Add yeast to bowl, stir and let sit for approximately 5 minutes or until yeast "blooms".
- Add flour, polenta, salt, oil and mayo to bowl. Turn mixer to medium and kneed for 4-5 minutes. Clean dough hook and remove. Cover bowl with a towel and let rise for approximately 1 hour or until dough is doubled in size. Dough will be sticky and soft.
- Preheat oven to 375 degrees. Remove dough from bowl on a lightly floured surface. Hand kneed dough for 2-3 minutes until elastic and no longer sticky.
- Spray a 8 inch round pan or casserole dish with oil and as evenly as you can press dough to cover entire bottom on pan. Let rise in a warm place for another hour or until dough has doubled in size.
- With a very sharp knife, cut the top of dough in an X, one half inch deep from one side of the pan to the other. Bake in oven for 30-40 minutes or until loaf sounds hollow when tapped and top of loaf is golden brown.
- Remove loaf and let sit for 5 minutes in pan. Take loaf out of pan and place on rack to cool. Serve sliced when cooled.
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