Transcript

Herb Polenta Bread

2 cups plain flour
1 cup fine polenta
1 tspn salt
½ tblspn white sugar
½ cup olive oil
1 sachet of bread yeast
Big Handful of fresh basil, parsley, oregano and chives
Cup of warm water

Method

In a clean a glass put 1 tspn sugar and dissolve in blood temperature warm water adding the yeast and covering with glad wrap. Put in a warm area of the kitchen and watch it bubble and grow. This starts the yeast and is just cool to watch.

Sift the flour and salt and whisk through the polenta, sugar and chopped herbs.

Add the olive oil, yeast and mix with gusto. You may need to add more warm water or flour to get a lovely not too sticky dough. Turn it out on a floured bench and go to town kneading for five minutes to really let it know who’s boss.

When done grease a large bowl by brushing with oil, add the dough, cover and leave in a warm place to double in size. Takes about an hour depending on how warm the spot is.

Turn out on bench, knead and roll out before rolling up into a tub and placing either in a greased loaf tin or on a baking tray. Cover and allow to prove for an hour or so then bake for 45 minutes in an oven pre-heated to 180c.

Enjoy with some of that chilli pear and date chutney or whatever.