Best Polenta Bread Abm Recipes

Summer Wheat Bread (Abm) image

Provided by Marg CaymanDesigns

Time 3h5m

Yield 1 1.5 lb loaf, 16 serving(s)

Number Of Ingredients 7

1 3/8 cups water
1 1/2 tablespoons oil
2 tablespoons molasses
1 teaspoon salt (book calls for 1 1/2 tsp but we thought it was a bit salty)
2 cups bread flour
2 cups whole wheat flour
2 teaspoons active dry yeast

Steps:

Measure and add liquid ingredients to bread pan.
Measure and add dry ingredients (except yeast) to bread pan.
Use finger to form well in the flour and put the yeast in it. Making sure yeast doesn't come in contact with any liquid.
Put pan in maker and close lid. Choose "whole wheat" setting and crust color. Press start.

Nutrition Facts : Calories 128, Fat 1.8, SaturatedFat 0.3, Sodium 147.8, Carbohydrate 24.8, Fiber 2.2, Sugar 1.5, Protein 3.8

Damn Hot Polenta Bread image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

2 cups all-purpose flour
1 1/2 cups fine grind polenta
1 cup grated Asiago cheese
1/3 cup finely sliced scallion greens
1/4 cup granulated sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons sea salt, preferably gray salt
4 extra large eggs, whisked
1 1/2 cups buttermilk
1/4 pound unsalted butter, melted, plus more to cover if not serving immediately
1/2 cup Damn Hot Peppers, recipe follows
Hot sauce, to taste
2 tablespoons extra-virgin olive oil
1 pound green bell peppers, halved, seeded and cut into 1-inch pieces
2 jalapenos, cut into 1/8-inch slices
2 teaspoons sea salt, preferably gray salt, more if needed
1 cup fresh tomato puree (peel, seed, and puree 1 pound ripe tomatoes in a food processor)

Steps:

Preheat the oven to 350 degrees F.
Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.