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Polenta Bread | www.tasteandtellblog.com

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 Responses to Polenta Bread

  1. Katerina says:

    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?

  2. Ryley says:

    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..

  3. eatme_delicious says:

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

  4. Rosa's Yummy Yums says:

    I love cornmeal! That loaf looks marvelous!



  5. Mary says:

    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!

  6. Nama says:

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

  7. Karen says:

    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 🙂

  8. PheMom says:

    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!

  9. Stacy says:

    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!

  10. SarahKate says:

    I love anything with cornmeal! This looks delicious.

  11. kat says:

    I bet the polenta gave it an amazing flavor

  12. Maria says:

    I love polenta, I bet this bread is amazing!

  13. Sophie says:

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

  14. kristina says:

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

  15. Grace says:

    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!

  16. Andrew & Carlene Wood says:

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

  17. Andrew & Carlene Wood says:

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

  18. The Double Dipped Life says:

    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!

  19. Maureen says:

    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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