• Polenta Bread

  Filed under Bread
  Jun 29
  Last week, I shared a recipe for Corn Cake Pancakes, and today it is Polenta Bread. I guess I have a thing for cornmeal lately!!

  Back when I was engaged, I was doing all of the research that a bride-to-be does. I was looking at flowers, venues for the reception, and of course – food. I came across a company here in Utah and I was blown away by the food creations they came up with. Unfortunately, I ended up having my reception in a venue that required that they do the catering. This catering company that I drooled over was out of my price range, anyway, but I still like to look at the pictures and imagine how good the food tastes.

  While I was doing my research, I noticed there was a place on their website where I could sign up for recipes. And, since I’m a collector of recipes, of course I signed up! I’ve been getting a recipe a month for almost 4 years now. And sadly, this is the first one I have tried. But after the results, I’ll be trying the recipes more often!

  This bread was delicious. Probably one of the best that I have tried. Not only does it have a wonderful soft inside, but the polenta really adds to the texture of the bread. This one will definitely be made again!

  Polenta Bread
  from Culinary Crafts

  2 cups warm water
  2 teaspoons yeast
  1/2 cup sugar
  1/2 cup olive oil
  1/2 cup polenta (or cornmeal)
  2 teaspoons salt
  6 1/2 cups bread flour

  In a small bowl, dissolve the yeast and sugar in warm water.

  While waiting for the yeast to bubble and foam, get your electric stand mixer set up with a large bowl and dough hook accessory. Combine polenta, salt and bread flour in mixer bowl. Add olive oil and yeast mixture and mix well. Knead dough with dough hook for 8 to 12 minutes (the temperature of your kitchen will make the difference in the timing.) Dough will be bubbly and light and not too sticky. Turn off mixer and let dough rest for 1 minute in bowl.

  Divide dough into thirds and shape into long loaves (or desired shapes). Place on greased cookie sheets. Allow dough to rise in a warm location until the loaves have doubled in size.

  Bake for about 30 minutes at 300F. The outside will have a nice deep brown color. If you like a soft crust, brush lightly with melted butter immediately after removing from the oven. For a crusty outside, save the butter for after it is sliced.

  

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  19 Comments

19 Responses to “Polenta Bread”

1. 

   Katerina said on June 29th, 2009 at 3:57 pm

   There is nothing like baking bread on a Sunday to feel relaxed is there? Polenta bread sounds fantastic, does it change the smell of the bread?

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2. 

   Ryley said on June 29th, 2009 at 4:41 pm

   We actually know the Crafts! Aaron's parents lived next door to them when they were first married and they are still friends with them.
   We almost had them cater our wedding, but it ended up being way to expensive too! but i would have LOVED it! I've been to some events they catered and they are fantastic..
   That bread does look yummy..

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3. 

   eatme_delicious said on June 29th, 2009 at 4:47 pm

   I love cornbread and things with cornmeal added so I will definitely be saving this recipe! Looks yummy.

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4. 

   Rosa's Yummy Yums said on June 29th, 2009 at 5:06 pm

   I love cornmeal! That loaf looks marvelous!

   Cheers,

   Rosa

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5. 

   Mary said on June 29th, 2009 at 6:27 pm

   This loaf looks delicious! The drooling over the options was, for me, the best part of the whole planning. Just the endless options and all of them so pretty!

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6. 

   Nama said on June 29th, 2009 at 8:25 pm

   This bread looks delicious! I'll definitely have to try it.

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7. 

   Karen said on June 29th, 2009 at 8:48 pm

   That looks wonderful! I love bread of all kinds, but I have a baking phobia that I have yet to get over. I need a baking 12 step

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8. 

   PheMom said on June 29th, 2009 at 10:28 pm

   A friend of ours had their wedding catered by them and we all loved it! I love getting their monthly recipes too. I will definitely have to try this bread – we loooove cornmeal too!

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9. 

   Stacy said on June 30th, 2009 at 5:23 am

   This looks so delicious! I am TERRIBLE at making bread (not sure why, it always seems to get doughy in the middle but dark on the outside- any ideas why?) but would be willing to give this a try!

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10. 

    SarahKate said on June 30th, 2009 at 7:39 am

    I love anything with cornmeal! This looks delicious.

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11. 

    kat said on June 30th, 2009 at 1:18 pm

    I bet the polenta gave it an amazing flavor

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12. 

    Maria said on June 30th, 2009 at 1:38 pm

    I love polenta, I bet this bread is amazing!

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13. 

    Sophie said on June 30th, 2009 at 1:54 pm

    Beautiful bread! I've seen polenta cake and that looked tasty but I'm partial to bread recipes .

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14. 

    kristina said on June 30th, 2009 at 4:11 pm

    This sounds super. I love the grainy bite of polenta in recipes. Also must have a look at the link… K x

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15. 

    Grace said on June 30th, 2009 at 4:34 pm

    one of the things i look forward to most about wedding planning is the food stuff. hellllllo, wedding cake tastings! meanwhile, this bread is great–it looks hearty and filling and texturally-perfect!

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16. 

    Andrew & Carlene Wood said on June 30th, 2009 at 7:03 pm

    I cannot wait to try it. Is cornmeal and polenta the exact same thing, or do they sell them as 2 different things?

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17. 

    Andrew & Carlene Wood said on June 30th, 2009 at 7:03 pm

    I cannot wait to try it. Is cornmeal and polenta the exact same thing, or do they sell them as 2 different things?

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18. 

    The Double Dipped Life said on October 22nd, 2010 at 2:10 pm

    So… I made this last night… and I must have done something wrong… they were horrible! The first sign that all was not right was the dough. It wasn't as you described. It was like a lump of clay! The bread took 40 minutes to even start getting brown, and had a really odd taste to it. I'm sad to have wasted ingredients, but it was all in the name of creativity!

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19. 

    Maureen said on December 12th, 2010 at 6:43 pm

    This recipe calls for too much flour in proportion to the rest of the ingredients. I recently made the Williams & Sonoma Polenta bread recipe and it calls for 1/2 the flour and only a little less water. I also used a heaping 1/2c. of polenta and added more as the bread was kneading in my mixer. I like a lot of polenta in the bread – otherwise, what's the point?

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