Polenta Bread
Posted: 30 July 2008 03:04 PM   [ Ignore ]
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I have been teasing the http://www.empireicecream.net/  guys for a year or more. When I walk past their booth I check their reader board of flavors and ask “What no liquorice?”. They are committed to using local ingredients and their forager claimed to have found some liquorice root. They peeled and mashed this foraged stuff up and added it to their standard cream mixture. Unfortunately it didn’t taste like liquorice. It was “sort of unpleasantly earthy” I was told. Sigh. As a thank you for trying I baked some bread for them. They raved about it and demanded a recipe. So here is my most complete recipe to date.
It has a wonderful soft crumb. Precooking the polenta brings out some extra corn flavor and eliminates grittiness. The star of the recipe is the de la Estancia. If you can find it you will be in polenta heaven. It is milled from a very orange corn grown in Argentina.

Polenta Bread

Ingredients
130 g   yukon gold potato peeled and cubed
4 cups   water
150 g   de la Estancia polenta
1 cup   buttermilk
5 g     Fleischmann’s Active dry yeast
10 g     salt
1/3 cup   grape seed oil
1220 g   unbleached all purpose white flour

In a small saucepan combine the potato and two cups of the water.
Bring to a boil, cover, and simmer for 20 minutes.

In a small saucepan combine the polenta and the remaining two cups of water.
Bring to a boil, cover, and simmer for 20 minutes.

Uncover the potato and puree the potato with its cooking water. In a blender or with an immersion blender.
Uncover the polenta.
Allow both to cool 20 minutes.

In large bowl combine the
  potato puree
  buttermilk
  yeast
  salt
  200 g of the flour
Beat into a paste with a whisk.
Drizzle in the oil while continuing to beat.
With rubber spatula mix in most of the remaining flour. Save off @ 200 g.
Knead into a smooth dough. Sprinkle the remaining flour in periodically during kneading.
The dough is sticky and this makes kneading easier.
Let rise twice to double.
Flatten the dough to 3/4 inch thick and pinch out any large pockets. Roll flattened dough up. Pinch under the ends and place in loaf pan.
Makes 1 large and 2 small loaves . Bake 35 minutes in convection oven at 370 〫F.

This loaf has been in the refrigerator for a couple of days and it has collapsed a bit. I don’t know what to do to about that. Did I let it rise too much? Do I need to use a higher protein flour? I hate to mess with something that is so tasty but it would be nice if it looked like Rose’s oatmeal bread.

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Posted: 30 July 2008 07:27 PM   [ Ignore ]   [ # 1 ]
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Wish I could answer your bread question Gene, but I’m sure Matthew or Hector can be of more assistance in that area than I.  I do want to tell you that I love the photo though - the bread looks and sounds Delicious!!!!

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