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Epiphany Polenta and Fig Bread from Friuli Makes 2 loaves 1 cup plus 6 tablespoons water,plus up to 1/2 cup to loosen the mixture as it cooks 2 bay leaves 1 scant tablespoon fennel seeds 2 teaspoons anise seeds 3/4 cup (115 grams) stone-ground cornmeal or polenta Heaping 1/4 cup (60 grams) sugar 3 tablespoons (40 grams) unsalted butter 2 tablespoons active dry yeast or 2 1/3 cakes (42 grams) fresh yeast 1 cup water,warm About 3 1/2 cups (450 grams) unbleached all-purpose flour 1 1/2 teaspoon sea salt 1 cup minus 1 tablespoon (150 grams) sultana raisins,soaked in cool water,drained,and squeezed dry 1 cup plus 2 tablespoons (225 grams) figs,preferably Calimyrma,chopped the size of the raisins GLAZE 1 egg 1 to 2 tablespoons turbinado sugar Bring to a boil 1 cup 6 tablespoons water flavored with the bay leaves,fennel,and anise.Add the cornmeal or polenta and cook slowly,5 to 6 minutes for the cornmeal,8 to 10 for the polenta.Add up to cup water to loosen the mixture as it cooks.Remove the bay leaves and add the sugar and butter.Cool to 100F. BY MIXER.Stir the yeast into 1 cup warm water and leave until creamy, about 10 minutes.Using the mixer With the paddle attachment,add the cooled polenta mixture,flour,and salt and mix 1 to 2 minutes at medium speed.Change to the dough hook and mix at medium speed 3 to 4 minutes,adding up to 2 tablespoons flour.The dough won't come away from the sides of the bowl and will seem soft and sticky when done,but it comes together immediately when kneaded briefly on a lightly floured surface. FIRST RISE.Put the dough in a lightly oiled bowl,cover whit plastic wrap,and let rise until doubled. It will happen in a brief 30 to 50 minutes of the warm polenta. SHAPING AND SECOND RISE.Flour the table well.Toss the figs and raisins with 2 to 3 tablespoons flour.Drop the extremely soft and plump dough out of its container onto the floured table,flatten it gently,and spread the figs and raisins on top,leaving about a 1-inch margin all around.Cut the dough in half and make 2 rectangular loaves.Place in well-oiled or parchment-lined 9- by 5-inch loaf pans.Cover with towels and let rise 45 minutes to 1 hour,till doubled and well over the top of the pans. BAKING.Preheat the oven to 400F.Just before baking,egg wash the tops with beaten egg and sprinkle with turbinado sugar.Bake at 400F 10 minutes,then turn down the heat to 350F and continue baking 30 to 40 minutes more. Cultural Background Andrea Mauceri |
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Last modified 20th April, 1998