Tuesday, May 28, 2013
6-Cheese Polenta Bread
A different spin on bread includes cornmeal, which gives it a great texture, and a great cheesy taste!
6-CHEESE POLENTA BREAD
3/4 C milk
1/2 C butter
1 teaspoon salt
1 C cornmeal
3 1/4 C flour
2 packages highly active yeast
2 teaspoons sugar
1/2 C water at 110-115 degrees
2 C shredded 6-cheese Italian blend (reserve 1/2 C of it)
1 T garlic powder
2 T olive oil
1/4 C Italian parsley, chopped (reserve a little for the top of the bread)
2 T butter, melted (for brushing after cooking)
Put yeast, sugar, and warm water in the bowl of a stand mixer. Let it sit for about 5 minutes until foamy. Put the milk, salt and 1/2 C butter in a small saucepot. Bring almost to a boil but not a full boil. Remove from heat and cool slightly. Whisk in the egg.
Add the flour and cornmeal to the mixing bowl. Pour in the milk mixture and add in the remaining ingredients except for the reserved cheese, parsley, and melted butter. Knead with the dough hook until it forms a ball. Put the dough in a large greased bowl and cover. Let it rise for at least one hour.
After the first rise, turn the dough out onto a well-floured board. Divide the dough in half. Shape the dough into two loaves or place it into two greased loaf pans. Let it rise for another 30-45 minutes.
Preheat the oven to 350 degrees. Bake the bread about 25-30 minutes. Turn on the broiler. Sprinkle the reserved cheese and parsley onto the loaves and return to the oven to melt the cheese. Remove from the oven. Brush the melted butter over the bread and cover with foil and cool completely.