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+ servings

Orange Corn Polenta Bread

This polenta bread made with orange corn flour and meal, has a delicious corn-rich flavor, a beautiful golden crust, rich texture and chewy crumb. It’s delicious right out of the oven or toasted the next day for breakfast. It’s fantastic all by itself and also makes amazing French toast!
Servings 1 9x5 inch loaf
Prep Time 10 minutes
Cook Time 35 minutes
Rising Time 1 hour

Equipment

  • 1 Standing Mixer (You can also mix this by hand and knead it instead of using the mixer)

Ingredients

  • 1 cup warm water (115° F)
  • 1/4 cup granulated sugar
  • 1 tsp. dry yeast
  • 1 tsp. salt
  • 1 3/4 cup bread flour
  • 1 1/2 cups corn flour (We love Professor Torbert’s Orange Corn Flour and Corn Meal)
  • 1/4 cup corn meal
  • 1/4 cup olive oil

Instructions

  • Prepare a 9x5 inch bread pan with cooking spray. Preheat oven to 300° F.
  • Place water, sugar and yeast in a small bowl. Whisk gently to combine and then let sit, undisturbed, for about 5 minutes, or until the yeast starts to foam.
  • Combine corn flour, bread flour, corn meal and salt in the bowl of your standing mixer, fitted with the dough hook. Whisk to combine. Add olive oil and yeast mixture and mix well on a low speed of your mixer until well integrated. Continue to mix for about 5 minutes, or until the dough is light and no longer sticky.
  • Shape the dough into a loaf and press into the prepared bread pan. Cover with a damp cloth and allow the dough to rise until double in size. This should take about 1 hour. Remove cloth and get ready to bake the loaf.
  • Bake for approximately 30-35 minutes, or until the crust is golden brown and the bottom of the pan sounds hollow when you tap on it with a wooden spoon.
  • Remove from oven and cool on a cooling rack.

Notes

This bread is phenomenal right out of the oven, so even if you plan to make it for use at a later time, be sure to slice a little bit off the end while it’s still warm! Sooooooo good! Be sure to wrap the cooled bread in plastic wrap before you store it to keep it from drying out. 
Course: Breads
Keyword: cornbread, homemade bread, polenta bread