Anadama Polenta Loaf

    Anadama Polenta Loaf

    16saves
    2hours15min


    63 people made this

    Treacle and polenta distinguish this dark, sweet bread. It's best when hot out of the oven or toasted. You can substitute molasses or golden syrup for the treacle.

    Ingredients
    Serves: 15 

    • 120ml water
    • 30g polenta
    • 30g butter
    • 120ml treacle
    • 1 sachet (7g) dry yeast
    • 120ml warm water (45 C)
    • 375g plain flour, divided
    • 1 teaspoon salt

    Directions
    Preparation:1hour30min  ›  Cook:45min  ›  Ready in:2hours15min 

    1. Place water and polenta in a small saucepan. Bring to the boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter and treacle. Let cool to lukewarm.
    2. In a small mixing bowl, dissolve yeast in warm water. Let sit until creamy; about 10 minutes.
    3. In a large mixing bowl, combine the cooled polenta mixture with the yeast mixture; stir until well blended. Add about half the flour and the salt; mix well. Add the remaining flour, a little at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
    5. Preheat oven to 190 C.
    6. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 22x13cm loaf tin. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
    7. Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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    Reviews (4)

    by
    0

    Altered ingredient amounts. This bread was excellent! As with most breads I make, I adapted the recipe to use sourdough and the result was out of this world. I doubled the recipe to make two loaves and every last crumb of bread has been eaten -- the family loved it! I'm making this again next week. - 08 Oct 2008

    by
    0

    MMmmmm... very hearty, nice & dense, and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick, as far homemade bread goes. We really enjoy it hot from the oven, but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! - 08 Oct 2008

    by
    0

    This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time. - 08 Oct 2008

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