Festival Bread

• 185 g plain flour (1 1/4 cups)
• 120 g polenta (3/4 cup)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 55 g caster sugar (1/4 cup)
• vegetable oil

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 180u0b0C (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.

flour, polenta, salt, baking powder, caster sugar, vegetable oil

Taken from www.food.com/recipe/festival-bread-504900 (may not work)