Polenta Bread

2 1/2m
Prep Time
Cook Time
Ready In

Recipe: #28988

February 05, 2018

"Another of my favorite breads, especially toasted. The original recipe called for finely ground quick-cooking polenta, but I prefer the texture with coarse ground. The original also called for the egg to be brushed on top, which I never noticed until typing it in here! Which means I make it with the egg in the batter. Plucked from the Williams Sonoma site, changed just a bit."

Original recipe yields 12 servings


  • Serving Size: 1 (70 g)
  • Calories 152.6
  • Total Fat - 2 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 17.4 mg
  • Sodium - 202.7 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.1 g
  • Protein - 4.8 g
  • Calcium - 9.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Soak polenta in hot water in the mixing bowl.

Step 2

Separately, add yeast and pinch of sugar to 1/3 cup warm water, set aside.

Step 3

Add remaining ingredients to mixing bowl and stir, then add yeast mixture and stir well.

Step 4

Knead until dough is not terribly sticky, adding flour as needed.

Step 5

Place into greased bowl, cover and let rise until doubled, about an hour.

Step 6

Punch down and shape into a loaf. This may be baked free-form or in a 9" loaf pan.

Step 7

Let rise again until doubled, about an hour.

Step 8

If desired, make a 1/2" deep slash across the top and brush with an egg mixed with 1 tablespoon water. (I've never done this step.)

Step 9

Bake at 350 for 35 minutes or until done.

Step 10

Note: Original recipe baked at 425 for 15 minutes, then 375 for 30 more minutes. That would be far too hot and too long per my experience with this recipe.

Tips & Variations

No special items needed.