Turmeric Polenta Orange Straight Dough
I had some leftover grits made from stoneground corn and I have been wanting to make a corn/turmeric/orange loaf for a while. So no recipe-everything pretty much off the cuff and here it is.
I have my recipe development incuded with my notes. The volume amounts for a few items were eyeballed (butter,honey,orange zest) but where there is a gram weight, the item was actually weighed. I am not sure of the cooked grits amounts of the leftovers I actually used-my husband made them and he starts with the directions and adds additional water sometimes. So if you want to try this recipe, just make the grits or polenta according to directions.
This is a lovely, soft,fragrant bread that is great toasted or eating out of hand. It is SCREAMING yellow and a little bitter so I would reduce the turmeric next time. See notes.
POLENTA TURMERIC ORANGE LOAF
STRAIGHT DOUGH 800G LOAF/ 1 ½ qt rectangular casserole pan 375F 50 minutes
Very soft,moist sandwich bread. Bright yellow. A little bitter tasting-next time less turmeric.
Lovely softness to this bread.
Cook grits/polenta as directed and cool to lukewarm or use leftover.
Mix into grits and whisk smooth
1 ½ c
Decrease to 150ml next time
2 ¾ c
Decrease to 1 tsp next time
1 ½ tsp
Osmotolerant yeast used-can use IDY
Sub. Oil next time
Mix grits and orange juice. Whisk smooth.
Mix dry ingredients in bowl-except salt (I mix dough first and add salt later)
Add all liquids, honey, butter and orange zest.
Mix just until well combined and rest 10 minutes.
Mix to windowpane, then rest 10 minutes
Add salt and finish mixing to combine salt.
(This is a very sticky dough due to the cooked cereal.Do not add extra flour. It barely forms a ball.)
Treat like a very slack, sticky rye dough-S&F every 30 minutes x 4 during bulk fermentation.
Place in oiled bowl to rise. Mine took 3 hours at 85F
Shaped and put in oiled and oatmealed pan (I use oatmeal as a pan release instead of cornmeal)
Very slack-very sticky dough. (Is it so slack from acid in OJ??)
Rise and bake 375F about 50 minutes.
The pics of the crumb make it look as if it was slightly underproofed but I thought it was a bit overproofed as I put it into the oven. I was afraid it was going to go "poof" and collapse. Final proof was 55 minutes on a porch that was warmer than I thought!