Heat oven to warm for the bread to rise - about 45 degrees C. Lightly oil two 23x12cm loaf tins; add just enough polenta to coat.
In the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. Pour in the water; mix until a stiff dough forms. Lightly oil a large bowl, place the dough in the bowl. Cover with a damp cloth and let rise in preheated oven for 15 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into prepared tins. With very sharp knife, cut shallow slash in tops of loaves. Lightly dust loaves with flour, cover with towel, and put back in oven. Let rise until at least doubled, about 45 minutes.
Remove loaves from oven, keep covered, and preheat oven to 220 degrees C.
Return uncovered loaves to preheated oven. Bake until golden brown and loaves sound hollow when tapped on the top.
I really liked this recipe. I did change it up a little bit. I did let it rise on its own instead of putting it in the oven and I did bake it freeform instead of a loaf pan. Please see my picture. I loved it it was flavorful, chewy and yummy. I may even try the original quick method if necessary. Thank you so much for posting - 06 Mar 2012
I had a birthday dinner for my cousin this past Sunday. All 4 of my guests and myself included really liked everything about this recipe. I gave everyone a small loaf to take home with them. It was simple and delicious! - 29 Sep 2008
by CHOCO CHIP
Easy - no kneading! quick, and tasty - 29 Sep 2008