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Polenta bread recipe

Bread meets coffee: Crusty polenta bread with espresso butter

It sounds incredible, but tastes incredibly yummy. Spoil your guests, family or just yourself with a tasteful polenta bread and espresso butter. Whereby the espresso butter isn’t the only clue. For an even more crispy result, bake the bread with additional humidity. But how much and when? Never mind with our special ingredient: The added steam function in Bosch Serie 8 ovens adds precisely the right amount of steam at the right time and the result gets even better.

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Ingredients | For 1 loaf, approx. 20 slices

Baking tray
Mixture:
  • 310 g wheat flour, type 550
  • 70 g rye flour, type 1150
  • 70 g polenta
  • 21⁄2 tsp dried sourdough extract, approx. 10 g 1 tsp dried yeast
  • 1 tsp sugar
  • Approx. 270 ml water
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Approx. 11⁄2 tsp salt
Espresso butter:
  • 100 g butter, soft
  • 3 tbsp espresso, strong, cold
  • A few drops Worcester sauce
  • A few drops Tabasco
  • 1 pinch ground cardamom
  • 1 pinch nutmeg, freshly ground
  • 1 pinch cinnamon
  • Pepper, freshly ground, herb-flavoured salt
In addition:
  • Greaseproof paper

Preparation

1. For the dough, add all the ingredients to a mixing bowl and knead into a smooth, soft dough. Shape into a rectangle of 20x30 cm, place into a tin which has been greased with oil and cover with cling film. Leave the dough to rest in the refrigerator for 12 hours. Then allow it to rise in a warm place until the volume has doubled.

2. Roll the dough out onto a work surface covered with flour and roll the dough over three times around its longitudinal axis. Place onto a baking tray which has been lined with greaseproof paper and bake as indicated. Leave the baked bread to cool down.

3. For the espresso butter, stir the butter until light and fluffy. Mix in all the other ingredients and season with pepper and herb-flavoured salt.

Setting procedure

4D hotair

220 °C

Added steam, setting 03

Baking time: 20-25 minutes

Tip

You can also leave the dough to rise in the oven. To do so, set the heating type 'Dough proving' and the temperature at 40 °C.

If twisted slightly, the crust will break open wonderfully when baked.

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