Polenta Bread

Ingredients

• one pint of the polenta
• a quart of the best flour
• a dessert-spoonful of solid yeast
• half an ounce of German yeast
• a pint of warm new milk
• an ounce of butter

Method

1. 1

   Blend polenta with flour and salt.

2. 2

   Dilute yeast with warm milk, then mix into dough.

3. 3

   Let rise, knead, and shape into rolls.

4. 4

   Bake in a moderate oven for 45-60 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1596. The excerpt below is the record exactly as published.

one pint of the polenta with a quart of the best flour, and rather less than the usual proportion of salt. Dilute gradually a dessert-spoonful of solid yeast, or half an ounce of German yeast, with a pint of warm new milk (a few spoonfuls more than this quantity may be required, but it is better not to add it at first), and make the dough up at once. Let it be firm without being- hard, as it will become lithe in rising. Leave it covered with a cloth until it appears quite light ; then knead it down thoroughly, and let it again stand to rise. Divide it into large rolls, place them some distance apart on a floured tin, and bake them in a moderate oven from three- quarters of an hour to an hour-. The polenta imparts a pleasant flavour to this bread, which eats almost like rice-cake, wliich it may be made to resemble still further by dissolving an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.