Festival Bread

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 185 g plain flour (1 1/4 cups)
• 120 g polenta (3/4 cup)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 55 g caster sugar (1/4 cup)
• vegetable oil

Recipe

• 1 sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. stir to combine. gradually add 180ml (¾ cup) water, while stirring, to form a sticky dough.
• 2 cover with plastic wrap and rest for 35 minutes.
• 3 fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°c (or until a cube of bread turns golden in 10 seconds).
• 4 knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
• 5 working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. remove with a slotted spoon and drain on paper towel.
• 6 serve bread warm.