For this brioche loaf to have the proper crunchiness, it is important to use a fairly coarse-grained stone-ground cornmeal.
Polenta Brioche
- 1 cake fresh yeast or 1 envelope (1/4 ounce / 7 g) active dry yeast
- 80 ml warm heavy cream
- 125 gr sugar
- 1/3 cup (60 g) stone-ground yellow cornmeal for polenta
- 10 oz (315 g) butter 2 ½ sticks, softened
- 6 large eggs
- 2 tbsp salt
- 5 oz (625 g) flour (approximately)
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Dissolve the yeast in the warm cream in a bowl.
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Mix the 2 tablespoons (30 g) of the sugar and set aside to proof for 10 minutes.
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When the mixture starts becoming frothy, stir in the cornmeal.
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Cover and set aside in a warm place for 30 minutes.
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Meanwhile, heat the remaining sugar with the butter until fluffy, either by hand or with an electric mixer.
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Beat in the eggs one at a time.
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Stir in the cornmeal mixture and salt.g.
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Beat in the flour about ½ cup (60 g) at a time, either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough.
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The dough should be kneaded about 8 minutes.
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Transfer the dough to a clean, lightly oiled bowl.
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Cover and allow to rise until doubled – about 20 hours.
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Punch the dough down, divide it in half, and form each half into a rectangle 9 inches (2.3 cm) on one side.
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Roll each tightly and shape them into 2 oblong loaves.
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Butter 2 loaf pans, 9 x 5 x 3 inches (23 x 13 x 7.5 cm), and place the loaves in the pans, seam side down.
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Allow to rise until doubled, about 1 ½ hours.
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Preheat the oven to 350°F (180°C), bake the loaves about 30 to 40 minutes, until golden.
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Allow to cool completely before slicing.
