24 Reviews of Mesa Grill Bread/Rolls

From: Susie in Texas

On Jun 22, 2005

This recipe is the easiest, almost fail-proof, yeast dough recipe I have ever tried. First of all, do not be intimidated by the ingredient "polenta". It is simply a specialty grind cornmeal. I used regular ground yellow cornmeal and it worked perfectly. White cornmeal would work also. I mixed mine completely by hand. The dough is sticky, as stated, but when I formed my loaves I did it on a lightly floured surface which helped. I made 2 nice sized loaves and baked them for 30 minutes on a baking stone. The loaves held their shape and rose very nicely. The crust is firm and slices easily. My family really enjoyed this delicious bread. 5 stars for how easy it is to make and 5 stars for taste!

From: Linorama

On Mar 13, 2003

Fabulous bread! I made this during Mean Chef's bread making class and was amazed at the results — a beautiful, rustic, bread with an incredible crust. It rose nice and high and the flavor was out of this world. I think the polenta added a lot of flavor and texture to the bread. We ate it right out of the oven along with a salad for dinner. Wonderful! Mean, thanks for sharing the recipe and your time.

From: canarygirl

On Mar 12, 2003

Thanks so much for walking me through the bread making process MEAN! I have never had success before with using yeast, and this was the first time baking "bread" not rocks! hehe The bread has just a hint of sweetness, and is quite hearty. My family thoroughly enjoyed it! Thanks again! You have conquered my yeast fears.

From: P4

On Mar 31, 2003

This bread ROCKS! I was a little nervous when I saw how sticky the dough was - nearly a batter! But I just let it rise - beautifully, I might add! - and then formed a loaf, let it rise, slashed the top, and baked. It took about 40 minutes to bake fully. It is awesome, Mean. I absolutely love it and it was easy and I WILL make this again. Perfect with my baked potato soup! Thanks for posting!

From: aviva

On Jul 17, 2005

This was a very good dense bread. I followed Mean Chef's bread making class instructions that I found in the Community page under Breads. I think it is necessary to look at this posting because there are more detailed instructions. It was especially helpful on the uniform shaping of the bread. I used whole milk and kosher salt.

From: Missy Wombat

On Mar 19, 2003

Great recipe to go with a salad and any rustic type meal. Tis recipe didn't take hours which is my usual gripe about bread recipes and it rose well even though the ambient temperature was a little lower than normal. Great flavour. I made this with wholemeal stoneground flour which made for a dense but very yummy loaf.

From: ciao

On Sep 2, 2003

Great recipe, Mean! I've been making bread for quite a while, and I'm no expert yet, but this was one of the easiest breads I've ever made. If anyone out there is afraid to make bread, this is a great place to start. VERY easy! I made 2 loaves out of the dough. They took 35 minutes to bake, and were perfect. My kids loved them, too. And my husband was asking me to make more the same day. The bread is very dense and moist, and just delicious. Thanks for sharing, Mean!

From: YungB

On Jan 27, 2007

I used regular cornmeal as suggested by others but that made the bread came out dense. I guess cornmeal isn't the same as polenta? It still tastes good but it isn't fluffy like the picture above. The next time, I will use polenta and see if it comes out better.

From: GaylaJ

On Jan 12, 2005

One of the fastest, simplest breads I have made. I formed into 2 loaves & baked on a stone. The polenta does give a nice texture and the dough is easy to work with. Bakes into a handsome loaf. Nice to have a recipe on hand for the times you want home-baked bread but haven't planned hours ahead. Thanks for sharing.

From: Miraklegirl

On Oct 1, 2003

I am LOUSY at bread making but this turned out perfectly. I made as directed, but used soy milk instead of regular milk and didn't have an egg in the house (if you can believe that!) so I brushed the top with melted margarine instead of egg wash. Turned out crispy on the outside, moist and chewy on the inside. Thanks Mean Chef for another wonderful recipe.