Polenta Ricotta Bread
Delicious and easy to make Polenta Ricotta Bread. With a lightness of flavour and a pleasant gritty texture from the cornmeal.
I used fine cornmeal
fine sea salt
I used traditional active dry yeast
extra for sprinkling on loaves (I used fine cornmeal)
In the bowl of an electric mixer and fitted with the hook attachment, add in the flour, polenta, ricotta, salt, sugar and yeast.
With the mixer running on low speed, gradually add in 1 cup of the warm water and mix just until combined.
Add the remaining 1/4 cup of water only if needed to bring the dough together.
Transfer the dough to a lightly floured work surface and knead until smooth.
Place the dough in a large well greased bowl, turning to grease all over..
Cover with plastic wrap and set aside in a warm place for 1 1/2 hours or until the dough has doubled in size.
Meanwhile line 2 baking trays with parchment paper, grease lightly and sprinkle with some of the extra cornmeal.
Once the dough has doubled in size, transfer the dough onto a lightly floured work surface.
Knead the dough until smooth and divide in half.
Shape each half into a round loaf and place each on individual prepared baking trays.
Cover each loaf with a greased plastic wrap and set aside in a warm place for 1 1/2 hours or until doubled in size.
When ready to bake, preheat the oven to 425 degrees F.
Remove the plastic wraps and brush the loves with a little bit of water and sprinkle with the extra cornmeal.
Bake the loaves for 15 minutes.
Reduce the oven temperature to 400 degrees F and bake an additional 20 minutes or until golden brown in color.
Transfer the loaves to a wire rack to cool a little and enjoy while still warm.
Recipe is adapted from The Australian Women's Weekly, Simply Bread cookbook.