Cornmeal Yeast Bread Recipe

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Every time I take this unique bread to a potluck, I get lots of requests for the recipe. It's also tasty in a stuffing.

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Cornmeal Yeast Bread Recipe

Prep: 25 min. + rising Bake: 30 min.

Yield: 32 Servings

25 30 55

Ingredients

7-1/4 to 7-3/4 cups all-purpose flour, divided
1 cup yellow cornmeal
2 packages (1/4 ounce each) active dry yeast
2 cups milk
1/2 cup butter
1/2 cup sugar
1-1/2 teaspoons salt
2 eggs
Melted butter

Directions

In a bowl, combine 3 cups of flour, cornmeal and yeast. In a small saucepan, heat milk, butter, sugar and salt until a thermometer reaches 120°-130° (butter does not need to melt). Blend into yeast mixture on low just until moistened. Add eggs; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; knead four to five times. Shape into two loaves and place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, abut 30 minutes. Brush with butter.
Bake at 375° for 30 minutes. Remove from pans to cool on wire racks. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 171 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 152 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cornmeal Yeast Bread in Country Woman Christmas , p17