Category Archives: Breads

Polenta Squares

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Takes a lit bit but it is easy.

Polenta Squares
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Recipe type: Side Dish
Cook time: 2 hours 45 mins
Total time: 2 hours 45 mins
Serves: 6
Ingredients
  • 6 cups water
  • 1 tablespoon salt
  • 2½ cups yellow cornmeal
  • 1 teaspoon dried basil or oregano
  • teaspoon garlic powder
Instructions
  1. Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour cornmeal in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the cornmeal, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15 – 20 minutes. For best results, stir constantly until the polenta has reached this consistency.
  2. Wet a paper towel, and rub the bottom and sides of a 9 by 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
  3. Preheat oven to broil setting. Using a paper towel, rub a large 11 by 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2½-inch squares. Place squares on prepared baking sheet, and place 3 – 4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
Notes

Recipe from: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1669-1686). Zondervan. Kindle Edition.

 

Flatbread

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This bread is delicious and takes about 45 minutes to make.  It is kind of like a soft cracker.

Flatbread
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Recipe type: Appetizer
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4 / 2 pieces each
Ingredients
  • 2½ cups whole wheat flour
  • 2 tablespoons flaxseed meal
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon salt
  • 1 cup warm water
  • Topping
  • 1 tablespoon extra-virgin olive oil
  • teaspoon dried basil
  • teaspoon minced garlic
  • teaspoon dried parsley
Instructions
  1. Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball.
  2. Turn dough onto a floured work surface, and knead for 5 minutes.
  3. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30 – 60 minutes. (I simplify this by just using my stand mixer from start to finish)
  4. Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 by 17-inch baking sheet. With a fork, poke holes all across dough.
  5. Mix olive oil, basil, garlic powder, and parsley in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 by 3½-inch) squares.
  6. Bake 15 – 20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
Notes

Original Recipe: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1746-1761). Zondervan. Kindle Edition.

This can be made into a sweet bread by using ½ teaspoon cinnamon instead of basil, garlic powder, and parsley.