| Ingredients | Lbs. | Ozs. |
| POLENTA | ||
| Cornmeal, coarsely ground | 14.375 | |
| Water (cold) | 1 | |
| Milk | 2 | 8 |
| Salt | 0.83 | |
| | ||
| Total appr. wt. | 4 | 11 |
| FINAL DOUGH | ||
| Cooked polenta | 4 | 11 |
| Water | 1 | 4 |
| Instant yeast | 1.67 | |
| Olive oil | 4.375 | |
| King Arthur Unbleached Bread Flour | 3 | 0.125 |
| Asiago cheese, grated | 13.125 | |
| Parsley, chopped fresh | 2.5 | |
| | ||
| Total appr. wt. | 10 | 4.8 |
Instructions
Polenta
Combine cornmeal and water in a medium saucepan.
Stir in milk and salt; cook over medium-high heat, stirring frequently until mixture thickens and bubbles. Cook 5 to 7 more minutes, until polenta pulls away from the sides of the pan. Remove from heat and set aside to cool until lukewarm.
Final dough
Mix polenta, water, yeast and olive oil until smooth. Add flour, 12 ozs. of cheese and the parsley; mix until soft dough forms. Knead for 6 to 8 minutes until springy. Rest until doubled, about 45 minutes.
Degas and divide into five equal dough balls. Divide each ball into thirds. Roll each piece into a 10-in. rope. Braid the three ropes together, pinching the ends together to seal and tucking them under the loaf. Place the braids into prepared 9-in. by 5-in. loaf pans. Let rest for about 45 minutes, until dough is 1 in. above the pan.
Sprinkle the top with remaining cheese and bake for 25 to 30 minutes at 375°F for 30 to 45 minutes, or until the center is 190°F.
Cool for 15 minutes, then depan and cool completely.
Yield: 5 loaves.
