- In a mixing bowl stir together 1 cup of the flour and the yeast. In a saucepan heat the milk, brown sugar, oil, and salt until warm (120 degree F to 130 degree F). Add to flour mixture.
- Beat the flour mixture with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the 1/4 cup polenta and as much of the remaining flour as you can.
- On a floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Cover; let rest for 10 minutes.
- Grease a baking sheet. Sprinkle with additional polenta. Shape dough into a ball. Place on prepared baking sheet. Flatten to about 5 inches in diameter. Brush loaf with a mixture of the egg white and water. If desired, place sage sprigs on top of loaf or use an extremely sharp knife to make slashes 1/2-inch deep across the top. Cover and let rise until nearly double (30 to 45 minutes).
- Brush again with egg white mixture. Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when tapped. (If necessary, cover with foil the last 15 minutes of baking to prevent over browning.) Cool on a wire rack. Makes 1 loaf (14 servings).
From the Test Kitchen
Polenta Tomato Bread:
Prepare Polenta Bread as above except place 1/4 cup dried tomatoes in a small bowl and cover with boiling water. Let stand about 10 minutes. Drain. When cool enough to handle, snip into small pieces. Stir the snipped tomatoes into the batter with the 1/4 cup polenta.
Cool, wrap and store baked bread for 2 to 3 days at room temperature or freeze up to 3 months. Thaw at room temperature for 1 hour.
Nutrition Facts (Polenta Bread)
- Per serving:
- 124 kcal ,
- 2 g fat
- 1 mg chol. ,
- 166 mg sodium ,
- 22 g carb. ,
- 1 g fiber ,
- 3 g pro.