Favorite Cornmeal Yeast Bread Recipe

5 1 1
Favorite Cornmeal Yeast Bread Recipe
Favorite Cornmeal Yeast Bread Recipe photo by Taste of Home
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Favorite Cornmeal Yeast Bread Recipe

Read Reviews
5 1 1
Publisher Photo
This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup 2% milk
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 3/4 cup cornmeal
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 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 45 minutes.
Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
Originally published as Cornmeal Yeast Bread in Country Extra January 2000, p49

Nutritional Facts

1 slice: 93 calories, 2g fat (1g saturated fat), 13mg cholesterol, 98mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup 2% milk
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 3/4 cup cornmeal
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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 45 minutes.
  3. Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
Originally published as Cornmeal Yeast Bread in Country Extra January 2000, p49

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MY REVIEW
grannycarol2 User ID: 6204665 73343
Reviewed Sep. 15, 2011

"easy to make and also great toasted."

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