Polenta cooked and served as a side dish is something I cannot make myself like. Savoury porridge? No, thanks. Thankfully those hirsute motorcyclists have this bread recipe using quick-cook polenta and strong flour… and no sloppiness in sight.

I’ll say here and now this bread is excellent. The Bikers strike gold again.

  • 250g strong white flour
  • 150g quick cook polenta
  • 350ml warm water
  • 7g fast action yeast
  • 5g fine salt
  • 15ml olive oil
  • Extra flour for dusting

I was expecting some fancy method here but other activating the yeast before adding it, there’s nothing to it.

Activate the yeast by stirring gently in the warm water. Set aside until the pale brown froth appears on top.

Mix the rest of the dry ingredients then form a well in the middle – pour in the yeasty water and olive oil. Bring everything together by hand to form a dough. The polenta will absorb the water and oil, swelling as it does so. Cover the bowl and leave for an hour.

After the hour, tip the dough out. Nice shade of yellow, isn’t it? The dough is quite smooth and supple. Divide the dough in half and flatten out. Bring the sides to the middle and pinch together (see above). Turn over and place on an oven tray. Cover and leave to rise again.

Get the oven hot (200°c) while you make slashes on top of the dough. The Bikers recommend a cross but I chose something else… Bake for 30 minutes or until pale golden colour.

I felt the bread could have benefited from more salt – next time I’ll add 10g. Texture is chewy and soft beneath a firm crust. Mopping up ragu sauce will be a pleasure with this bread – or do as the Bikers do and serve with an Italian cheese, tomatoes and basil leaves.

Thanks for reading. See you again soon.

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