Tuscan Polenta Loaf

Prep: 90 Minutes

Cook time: 30 Minutes

Ingredients from your Baking Box:
1 x Polenta flour mix

8g Active bakers yeast

5g Brown sugar

30ml Oil

You will also need:

150ml Warm water

The Recipe:

  1. Mix the yeast with 50ml of the water and sugar, then leave to activate.
  2. In a stand mixer, add the flour mix and oil. Combine on a low speed for around 1 minute. 
  3. Then slowly pour in the yeast mixture into the stand mixer, at this point add the rest of the water. Mix for around 5 minutes until the dough is bouncy and elastic.
  4. Cover the dough with clingfilm and leave to prove until doubled in size.
  5. After this, tip out onto a floured surface and shape into 2 balls. Place these on an oiled tray, brush the tops of the dough with some water and scatter over the bag of polenta. Then leave to prove for a further 25 minutes.
  6. Meanwhile preheat the oven to 200°C/ fan 180°C/ gas mark 7.
  7. Place in the centre of the oven to bake for 30 minutes, so it will sound hollow when tapped.
  8. Take out of the oven and leave to cool on a wire rack.

Watch the How-to Video Here!

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