Maize bread

Method

Mix the polenta, flour, salt and yeast together in a large bowl. Pour in the warm water and olive oil, stirring until a thick, sticky dough forms. Knead the dough for 8-10 minutes on a floured surface until smooth and elastic. Place in an oiled bowl, cover with a damp cloth and leave to rise for 1-2 hours until doubled in size. Turn the dough onto a floured surface, shape into a round loaf and place on a baking tray lined with baking paper. Cover and prove for 30-40 minutes. Slash the top with a knife, spray lightly with water and bake in a preheated oven at 200C for 35-40 minutes until golden brown and hollow-sounding when tapped.