Yeast Corn Bread Loaf Recipe
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°), divided
- 1 cup yellow cornmeal
- 1/4 cup nonfat dry milk powder
- 3 tablespoons butter, softened
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 2-1/4 to 2-3/4 cups King Arthur Unbleached All-Purpose Flour
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Reviews for Yeast Corn Bread Loaf(6)
Sort By :
The picture looks nice, but I'd like to replace the all purpose flour with a gluten free whole grain flour. what would be a good substitute for the all purpose flour, maybe yuca flour?
Easy and delicious.
I straight out doubled the recipe to get two loaves. Had only buttermilk powder so had to use that. Also I used a mixture of white whole wheat flour and bread flour. My substitutions worked and this bread was awesome.
i really like it
this is wonderful
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Bread Baking >
- Bread Recipes >
- Budget Bread Recipes >
- Comfort Food Bread Recipes >
- Comfort Food Recipes >
- Comfort Food Vegetarian Recipes >
- Diabetic Recipes >
- Low Fat Recipes >
- Taste of Home Magazine Recipes >