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Mesa Grill Bread/Rolls

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“Source: Bobby Flay Adopted 9/06 (Mean Chef)”
1hr 15mins
2-3 loaves

Ingredients Nutrition


  1. Put yeast, water and sugar in mixer bowl and let proof.
  2. Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
  3. Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
  4. Cover with plastic, proof for 15 minutes.
  5. Form loaves/rolls, cover with towel and proof for 1/2 hour.
  6. Score loaves/rolls,egg wash and sprinkle with additional polenta.
  7. Bake at 350 until golden.

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