Maize bread

Ingredients

For the polenta
1 tsp olive oil
50g/2oz cornmeal
100ml/3½fl oz water
For the dough
150g/5¼oz polenta
260ml/9¼fl oz water, at room temperature
2½ tsp fresh yeast, crumbled
100ml/3½fl oz buttermilk, at room temperature
150g/5¼oz maize flour
350g/12oz strong white flour
1¼ tsp fine sea salt
olive oil, for greasing
flour, for dusting

Method

1. For the polenta, grease a large plate with the olive oil and set aside.
2. Place the cornmeal and water into a saucepan over a high heat and bring to the boil, stirring constantly, until it thickens into a lump and wraps itself around the spoon.
3. Remove from the heat and spread the cornmeal mixture evenly out onto the oiled plate. Take another plate and place it upturned over the other plate to cover the cornmeal and leave to cool.
4. For the dough, take the cooled, stiffened polenta and place into a food processor. Add the water, yeast and buttermilk and blend until smooth and lump-free.
5. Combine the flours and salt in a large bowl and add the polenta mixture. Mix together to create a sticky dough, then cover and leave for five minutes.
6. Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.
7. Remove the dough from the bowl and knead once more on the clean oiled surface. Shape again into a round smooth ball and return to rest in the bowl, covered, for 15 minutes. Repeat the kneading process three more times at 15 minute intervals, until the dough is smooth, well risen and gently blistered with air bubbles at the surface. It should be cool to the touch. Leave the dough covered in the bowl for a final 30 minutes.
8. Place a clean tea towel onto a large tray and dredge with flour, rubbing the flour into the cloth to ensure even coverage. Line a large deep bowl with the floured tea towel.
9. Knead the dough gently into a ball and place the dough, seam-side-up into the tea towel-lined bowl. Fold over the corners of the tea towel to cover the dough and leave to rise in a cool place for one hour.
10. Preheat the oven to 220C/425F/Gas 7.
11. Tip the dough out onto a floured baking sheet and, using a sharp knife, cut a criss-cross pattern across the top of the loaf.
12. Place into the oven to bake for 50-60 minutes, or until the loaf is brown and light in weight. Another test to see if it is ready is to turn the loaf over and tap the base. If the sound is hollow then the loaf is ready.
13. Remove from the oven and place on a wire rack to cool before serving.

Recipe copyright Mitchell Beazley