2 3/4 Cups (400 g) 14 oz strong white bread flour
2 oz (50 g)1/4 cup coarse polenta
275 ml (10 fl oz) 1 1/4 cups water
2 tbsp extra virgin olive oil 2 tsp salt
1 tsp caster sugar (superfine granulated)
2 tbsp dried skimmed milk powder or granules
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
2 oz (50 g)1/4 cup coarse polenta
275 ml (10 fl oz) 1 1/4 cups water
2 tbsp extra virgin olive oil 2 tsp salt
1 tsp caster sugar (superfine granulated)
2 tbsp dried skimmed milk powder or granules
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Mix together the flour and polenta.
2. Pour the water into the breadmaker bucket, then add the oil and half the flour and polenta mixture.
3. Sprinkle with the salt, sugar and dried milk.
4. Cover with the remaining flour mix and mound the yeast into the centre.
5. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
6. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
7. If liked, brush with the selected glaze.
8. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Pour the water into the breadmaker bucket, then add the oil and half the flour and polenta mixture.
3. Sprinkle with the salt, sugar and dried milk.
4. Cover with the remaining flour mix and mound the yeast into the centre.
5. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
6. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
7. If liked, brush with the selected glaze.
8. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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