Polenta Millet Bread

By Linda West Eckhardt and Diana Collingwood Butts *NOTE: Original recipe used 2 T vegetable oil If you dont have polenta you can use the same amounts of cornmeal. The directions are for the dough setting, although this bread can be made and baked in a 1 lb machine. (Alas, the flavor will not be the same.) Serve the loaf warm. Add all the ingredients to the bread machine pan. Process on the dough setting. Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel. Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles. Shape into a ball and flatten slightly with the palm of your hand. Place on the prepared baking sheet or peel. Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a wram draft-free area until doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet. When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread. Bake for 30 minutes, or until medium brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack. Store wrapped in a plastic bag. Dough setting Excellent!! Absolutely incredible flavor and texture. Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Rustic European Breads From Your Bread Machine NOTES : Cal 120 Fat 0.5g Carbs 25.5g Fiber 1.7g Protein 3.7g Sodium 180mg CFF 3.9%