Festival Bread – a delicious recipe with flour, polenta, salt, baking powder, caster sugar, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (3/4 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 180u00b0C (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.
224
kcal
Calories
50
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 185 g plain flour (1 1/4 cups), 120 g polenta (3/4 cup), 1/2 teaspoon salt, 2 teaspoons baking powder, and more.
Yes, Festival Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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