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Polenta Ricotta Bread

Polenta Ricotta Bread

Delicious and easy to make Polenta Ricotta Bread. With a lightness of flavour and a pleasant gritty texture from the cornmeal.
Course Bread
Cuisine Italian
Servings 2 loaves
Author Marisa


  • 3 1/4 cups bread flour
  • 1 cup polenta I used fine cornmeal
  • 2/3 cup ricotta
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 8 grams dried yeast I used traditional active dry yeast
  • 1 1/4 cups warm water approximately
  • 2 tablespoons polenta 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.