"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."
- 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
Soak polenta in hot water in the mixing bowl.
Separately, add yeast and pinch of sugar to 1/3 cup warm water, set aside.
Add remaining ingredients to mixing bowl and stir, then add yeast mixture and stir well.
Knead until dough is not terribly sticky, adding flour as needed.
Place into greased bowl, cover and let rise until doubled, about an hour.
Punch down and shape into a loaf. This may be baked free-form or in a 9" loaf pan.
Let rise again until doubled, about an hour.
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.)
Bake at 350 for 35 minutes or until done.
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.