Polenta bread


by: karen

If you have found breadmaking intimidating or too much work, try baking this simple loaf. The richly textured bread is especially delicious warm or toasted, for breakfast or with soups, salads, meats or seafood.


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serves: 1

3 cups water at 68°F

2 cups heaping polenta

4 1/4 cups strong white bread flour

0.53 ounce( 15 grams) fresh yeast

3/4 cup plus 1 tablespoon biga (active and still bubbling)

1 1/2 tablespoons fine salt

a little olive oil

Nutrition Facts
Polenta bread

Servings Per Recipe: 1

Amount per Serving

Calories: 3436

  • Total Fat: 32.4 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 8135.8 mg
  • Total Carbs: 627.2 g
  •     Dietary Fiber: 35.9 g
  •     Sugars: 5.8 g
  • Protein: 155.9 g

how is this calculated?

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1.  Preheat the oven to 425°F (or up to 500°F if possible).

2.  Bring 1 2/3 cups of the water to a boil and slowly heat in the polenta, stirring well, so that you have a smooth, lump—free mixture. Cook for a few minutes, then remove from the heat and spread on a tray to cool.

3.  Put the flour, remaining water, yeast and the biga into a food mixer with a dough hook for 3 to 4 minutes. Let the dough rest for 10 to 15 minutes, then add the salt and polenta mixture, and mix for another 8 to 10 minutes on the second speed. The dough should feel barely warm after mixing.

4.  Oil a deep container and turn the dough into it. Dimple and fold the dough and leave to rest for 20 minutes.

5.  Repeat the folding and leave for 20 more minutes. Spray er spread a little oil ever the top. Turn out the dough onto an oiled work surface. Press out into a large rectangle and cut in half. Fold as above and leave fer another 20 minutes.

6.  Shape each piece of dough into a ball by bringing each "corner" to the center, stretching slightly as you do so, then pressing it down, turning the dough as you go, until you have a completely smooth hall.

7.  Place on oiled trays and leave for 40 minutes until the dough almost doubles in size.

8.  With a sharp blade, either out a cross in the top of the dough, or make a out about 1/2 inch deep all around the circumference. The bread will expand in the oven, and if you don't out it, it will burst open.

9.  Bake fer 40 minutes (or as little as 30 minutes at 500°F), then leave to cool on st wire rack.

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