Polenta Asiago Bread

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King Arthur Flour
Uploaded by: Emanuela Municchi


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1/2 cup coarsely ground cornmeal (polenta)

1/2 cup cold water

1 cup milk

1 teaspoon salt

All of the cooked polenta, cooled to lukewarm

1/2 cup water

2 teaspoons instant yeast

2 tablespoons olive oil

2 1/4 cups King Arthur Unbleached Bread Flour

3/4 cup freshly grated Asiago cheese

2 tablespoons dried parsley, or 1/4 cup chopped fresh

More grated cheese to garnish the top

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