I thought it was time I revisited this recipe. Rose talked recently about using the food processor for bread mixing. I have ignored the food processor for years because I was focused on rustic breads and I considered the results inferior. After reading Rose’s comments I have been experimenting with the machine and it does produce some remarkable results. I especially like to start the dough in the food processor because it seems to achieve much better hydration. Here are the results of my latest efforts.
Polenta Bread Recipe
200 g yukon gold potato peeled and cut into @1” cubes.
In small sauce pan combine potato and 1 cup water.
Bring to boil, cover, and simmer 20 mins.
100 g polenta
In small sauce pan combine polenta and 1 cup water.
Bring to boil, cover, and simmer 20 mins.
In food processor combine the cooked potato with
1 cup buttermilk
1 tsp salt
200 g all purpose unbleached flour
1 egg yolk
1 pkg yeast
Process until smooth then add 1/2 cup grapeseed oil slowly with machine running.
Add polenta and process to distribute the polenta.
Add 200 g all purpose unbleached flour 1 cup at a time until dough ball forms.
Dough will be sticky. Scrape dough into large mixing bowl and knead by hand in bowl adding 200 g more all purpose unbleached flour about 1 cup at a time.
Let dough rise to double twice.
Divide dough in half for final rise in 5x9 bread pans.
This dough remains very sticky throughout it’s life. Use a scraper to gently deflate between rises. The final shaping is best done with wet hands. Make sure the bread pans are well greased.
Bake 350 until loaf reads 205 @ 40 minutes.
