Polenta Millet Bread

By Linda West Eckhardt and Diana Collingwood Butts

*NOTE: Original recipe used 2 T vegetable oil

If you don’t 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.