Rosemary Corn Polenta Bread

This will make a really soft bread that will spread quite far if not cooked in a bread tin.

20g rosemary
30g yeast
10g Salt
800g Flour
400 mls warm water
100g corn
150g polenta
15g sugar
150g fresh or tinned corn

1. Put the yeast and sugar into the warm water and dissolve.
2. Set aside for 10 minutes or until it starts to bubble.
3. Stir the salt, rosemary, corn and polenta into the flour.
4. Add the water and mix until the dough starts to ball.
5. Turn this out onto a floured board and knead until the dough is nice and smooth.
6. Oil a bowl and place the dough into it and cover with cling film or a moist tea towel to stop it from drying out.
7. Allow to double in size, then knock back and knead again.
8. Form into the shape you want and place on an oiled and floured baking tray.
9. Allow to rise again.
10. Heat the oven to 200°C.
11. Place the bread in the oven and place a small dish of water on the rack below.
12. This will steam the bread of the first 15 minutes creating a nice crust on the bread.
13. Bake for 30 to 40 minutes.