Ingredients
1 tablespoon dry yeast
1 tablespoon granulated sugar
12 cup water (HOT Water)
1 cup water
1 tablespoon salt
12 cup polenta
5 14 cups all-purpose flour
1 cup milk
2 tablespoons brown sugar
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
You're reading one of recipes available free. Full library with Gastronome.
Put yeast, water and sugar in mixer bowl or bowl and let proof. Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat. Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (You can do this by hand or with a dough hook) until it is soft as and a bit sticky. Cover with plastic, proof for 15 minutes. Form loaves/rolls, cover with towel and proof for 1/2 hour. Score loaves/rolls,egg wash and sprinkle with additional polenta. Bake at 350 until golden.