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Cornmeal Mini Loaves

 Cornmeal Mini Loaves
This recipe makes six miniature loaves that can be baked, cooled and tucked into your freezer. To reheat, wrap in foil and bake at 400° for 15-20 minutes.
30 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons salt
  • 1 cup cornmeal
  • 6 to 6-1/2 cups all-purpose flour
  • Additional cornmeal

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk,
  • shortening, sugar, eggs, salt, cornmeal and 4 cups flour. Beat until
  • smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 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 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • size pieces. Shape each into 6-in. oval loaf. Grease two baking
  • sheets; sprinkle with cornmeal. Place three loaves 3 in. apart on
  • each prepared pan. Cover and let rise until doubled, about 30
  • minutes.
  • With a sharp knife, make three shallow diagonal slashes across the

2 of 2

Cornmeal Mini Loaves (continued)

Directions (continued)

  • top of each loaf. Bake at 400° for 15-20 minutes or until golden
  • brown. Remove from pans to wire racks to cool. Yield: 6 mini loaves.
Nutritional Facts: 1 serving (1 slice) equals 161 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 166 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.