Full of flavor with a nice chew, this Polenta Bread is an easy bread recipe that pairs well with soup or pasta. It makes a great sandwich, too!
In a small bowl, combine the water, sugar and yeast and allow to sit for a few minutes until the yeast starts to foam.
Combine the polenta, salt and bread flour in the bowl of a stand mixer fitted with the dough hook and mix briefly on low to combine. Add the olive oil and the yeast mixture and mix well. Knead with the dough hook for 8 to 12 minutes, or until the dough is bubbly and light and not too sticky. Turn off the mixer and allow the dough to sit in the bowl for 1 minute.
Divide the dough into thirds and shape into oval loaves. Place on a silpat lined baking sheet (or a greased baking sheet). Cover with a clean kitchen towel and allow the dough to rise until doubled in size, about an hour, depending on the temperature.
Preheat the oven to 300ºF. Bake the loaves for about 45 minutes, until the outsides is browned and the loaf sounds hollow when you tap on the bottom.
Remove from the oven and allow to cool.
If desired, brush the loaves lightly with melted butter immediately after removing them from the oven. This will give you a softer crust.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Serving Size: 1 slice
- Calories: 178
- Sugar: 4 g
- Sodium: 17 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg