the prudent tart: polenta cheddar bread

Having savored the flavor of my "bacon and sweet pepper cornbread", this bread was a little less decadent but just tasty. Let's be real, you can't go wrong with cheese. In fact, while I've pondered going vegan, the dairy's been my demise.

Yield: 1 large loaf

1,860 calories per loaf

Active time: 20 minutes

Total time: 180 minutes

ingredients

the polenta

1/2 cup coarsely ground polenta

1/2 cup cold water

1 cup rice milk

1 teaspoon salt

the dough

All of the cooked polenta, cooled to lukewarm

1/2 cup lukewarm water

2 teaspoons yeast

2 tablespoons olive oil

2¼ cups high gluten flour

3/4 cup grated cheddar cheese

2 tablespoons rosemary

1 tablespoon pepper

preparation

1. Make the polenta by combining all the polenta ingredients into a large microwave safe bowl. Stir well and cook on medium heat until the mixture thickens and bubbles, about 5 minutes. Stir and cook for about 3-5 more minutes, until the mixture pulls away from the sides of the bowl.

2. In a 2 cup Pyrex measuring cup, combine the yeast, lukewarm water, and a pinch of sugar. Set aside. See “champagne bread” for photos of fermenting yeast.

3. In your stand mixer bowl, combine the cooled polenta and remaining dough ingredients.

4. Pour in the yeast mixture and “stir” until a shaggy forms.

5. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes. The dough should feel wet, but not sticky. If your dough is sticky, add a little bit more flour.

6. Form the dough into a ball, place it into a bowl, cover with plastic wrap, and set aside until doubled in bulk, about 1 hour.

7. Turn the dough out onto your counter top and shape it into a loaf, placing it into a parchment lined loaf, covering it with plastic wrap, and setting aside until very puffy, about 1 hour.