Sage-Polenta Bread

Name: Sage-Polenta Bread
Yield: Makes 1 loaf
Ingredients: 2/3 cup (3⅔ ounces), bread flour; 1/2 cup, water, room temperature; 1/4 teaspoon, instant or rapid-rise yeast; 1¼ cups plus 2 tablespoons, water, room temperature, divided; ¼ cup (1¼ ounces) plus 1 tablespoon coarse-ground, polenta, divided; 2⅓ cups (12¾ ounces), bread flour; 2¼ teaspoons, instant or rapid-rise yeast; 2 tablespoons, extra-virgin olive oil; 4 teaspoons, minced fresh sage; 1½ teaspoons, table salt; 2 , disposable aluminum pie plates

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Desserts or Baked Goods

Grains

Breads

This is unlike any “cornbread” you've ever had before.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVESMakes 1 loaf

TIME2¼ hours, plus 11 hours rising, resting, and cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

The savory corn flavor and pleasingly grainy texture of polenta make it a unique addition to an artisan-style Italian loaf. Coarse-ground polenta parcooked for just a few minutes on the stovetop contributes a soft, pillowy texture with just...

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