Polenta Cheese Bread

This excellent moist savoury bread made with polenta is perfect for sandwiches filled with slices of arugula, prosciutto and tomato. The general technique for making polenta is by sprinkling dry cornmeal into the simmering liquid while continuously whisking.

Ingredients

80 g polenta

115 g water

225 g milk

1 tsp salt (6g)

Dough

115 g water

1 sachet instant yeast (7g)

25 g olive oil

375 g white bread flour

1 tbls mixed dried herbs (4g)

75 g grated cheddar cheese

Method

Place polenta, 115 g. water, milk and salt in a saucepan over medium heat. Cook while stirring until mixture is boiling and keep cooking for approx. 5 minutes. Remove from the heat and allow cooling to room temperature.

Place cooked polenta, water, yeast, oil, flour and mixed herbs into a mixing bowl. Mix until dough is formed. Knead the dough by hand or machine until smooth. Add the cheese and mix until evenly mixed. Rest the dough covered in the bowl for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Shape the dough into a log shape and place the dough in a greased 10 x 10 x 28 cm Pullman tin. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC normal bake. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try making the bread as a high top and roll the dough in seeds or grain or sprinkle cheese on top.