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Polenta Bread with Rosemary and Garlic




Source of Recipe


Mary


List of Ingredients




Polenta Bread with Rosemary and Garlic



1 1/2 teaspoons Fleischmann's BreadMachine Yeast -- [dry yeast]
3 cups unbleached flour -- [bread flour]
1/3 cup Quaker® Yellow Corn Meal -- [cornmeal]
1 1/2 teaspoons rosemary
1 1/2 cloves chopped garlic
add no salt -- [3/4 teaspoon]
1 1/4 cups water

Slice thin and cut into triangles. Toast lightly and serve alone or with
Italian-style salsa made with tomato, hot pepper, and olives. Or top with
grilled chicken or grilled vegetables for an open-faced sandwich.



Recipe



Add all ingredients in the order suggested by your bread machine manual and
process on the basic bread cycle according to the manufacturer's directions.

Makes a 1 1/2 pound loaf.

Per (1-ounce) serving: 66 cals; 4 g fat; 0 mg chol; 5% cals from fat

[Mary's Notes: The ingredients in the Prep column are the ingredients that
the original recipe lists. The items in the Ingredient column are the
ingredients that I used and MasterCook Nutritional Information is correct
reflecting the changes I made to the recipe. Made this 1/15/07. Very good,
good flavor, nice color and makes excellent toast!]