Mesa Grill Bread/Rolls Recipe #37758
Source: Bobby Flay Adopted 9/06 (Mean Chef)
by Sharlene~W
1¼ hours | 1 hour prep
2 -3 loaves
- 1 tablespoon dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup water (110 degrees)
- 1 cup water
- 1 tablespoon salt
- 1/2 cup polenta
- 5 1/4 cups all-purpose flour
- 1 cup milk
- 2 tablespoons brown sugar
- Put yeast, water and sugar in mixer bowl and let proof.
- Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
- Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
- Cover with plastic, proof for 15 minutes.
- Form loaves/rolls, cover with towel and proof for 1/2 hour.
- Score loaves/rolls,egg wash and sprinkle with additional polenta.
- Bake at 350 until golden.
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5 stars