Polenta-Millet Bread <R T>

* Exported from MasterCook *

Polenta-Millet Bread <R T>

Recipe By : Rustic European Breads From Your Bread Machine
Serving Size : 10 Preparation Time :0:00
Categories : Bread Machine Grains
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Tsp Active Dry Yeast
3/4 C Water -- PLUS
2 Tbsp Water
3 Tbsp Honey
1 1/2 C Bread Flour
1/2 C Whole-Wheat Flour
1/3 C Millet -- I used amaranth
1/3 C Polenta
1 Tbsp Wonderslim -- *see NOTE
1 Tsp Salt

Book by Linda West Eckhardt and Diana Collingwood Butts

*NOTE: Original recipe called for 2 T vegetable oil.

Dough Setting
Makes one 1 1/4 lb loaf

Some breads happen to be high in fiber and rich in taste and this is one of
them. Serve it with hearty fish soups, stews such as cassoulet or as a base
for bruschetta. If you don't have polenta, cornmeal can be substituted.
Directions are for the dough setting, although this bead can be made and
baked in a 1 lb machine. (The flavor will not be the same.) In either
event, serve this loaf warm.

Add all 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 towwl and set aside
to rise in a warm draft-free area until doubled in bulk, about 1 hr.
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 F angle to the bread. Bake for 30 min, or
until medium brown, on the middle 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.

Incredibly good.

Entered into MasterCook II and tested for you by Reggie Dwork
<reggie@reggie.com>

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NOTES : W/millet and wonderslim: W/amaranth with wonderslim:
Cal 144 Cal 158.8
Fat 0.6g Fat 1g
Carbs 30.5g Carbs 33g
Fiber 2g Fiber 2.9g
Protein 4.4g Protein 5g
Sodium 216mg Sodium 217mg
CFF 4% CFF 5.5%