Merrill is a co-founder of Food52.
Can you share the recipe? The substitution wouldn't be 1:1, and it might help to know what you're making.
i dont have a recipe. want to make one.
Cynthia is a trusted source on Bread/Baking.
I'll echo Merrill: what is it you're wanting to create a recipe for? The answer for a quick bread will be different from that for a yeasted bread. I add polenta to many baked goods, both yeasted and not. A little more info would help us help you. And kudos to you!
well essentially what Im trying to do is create a cornbread with the elasticity and crumb of something like a brioche or a typical sandwich bread
You'll need to make a yeasted dough in order to do that. Is there a recipe you already have in mind?
QueenSashy is a trusted home cook.
echoing the previous posts -- you will need to use yeast and probably combine cornmeal with regular flour. if you are experimenting, try 1 cup of cornmeal, and 1-2 cups of flour. there are plenty of recipes on the web looking like something you are after, maybe it's worth doing some research before you go ahead.
Moisture absorption isn't going to be your sole concern. Cornmeal (or polenta) contain no gluten, and therefore don't contribute to the protein structure that holds bread together. For the same reason, too much of it will weaken the bread's structure. I'd suggest no more than about 1/4-1/3 cup of cornmeal or polenta to 4 cups of bread flour.
HalfPint is a trusted home cook.
Sounds like you want to make a Yeasted Portuguese Cornbread, pao de milho (sp?). Here is a recipe and it looks like what you want,
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Well played. You deserve a cookie.
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