Three Hour Polenta Bread.

recipe name

August 13th, 2010

This a delicious chewy bread, excellent with soup or fresh out of the oven.

Makes one loaf


  • 1 1/2 teaspoons yeast
  • 1/2 teaspoon sugar
  • 1 1/2 cups warm water
  • 1 tablespoon oil
  • 3 cups flour
  • 1/4 cup semolina
  • 1 teaspoon salt


In a tall glass combine the yeast, sugar and water. The water should be warm but not hot.

In a large mixing bowl combine the flour, semolina and salt. When the yeast mixture has an inch of froth on top it is ready to use which should take about 10 minutes – if it doesn’t froth after 20 minutes the yeast isn’t active and can’t be used. Add the oil to the yeast mixture and then combine with the flour.

Mix the dough together until it is well combined. Cover the bowl with plastic wrap and place somewhere warm for 2 hours. In this time the dough should double in size.

After the 2 hours are up turn the oven on to 200C / 390F.

Sprinkle some semolina on a baking tray. Remove the dough from the bowl, place on the baking tray and shape into a rectangular loaf. Brush the top with a little oil.

Bake the loaf in the oven for 30 minutes.