Publisher Photo
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 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 mixing 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 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.
Originally published as Cornmeal Mini Loaves in Best of Country Breads 2000, p51

Nutritional Facts

1 slice: 161 calories, 4g fat (1g saturated fat), 15mg cholesterol, 166mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 4g protein.

  • 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
  1. In a mixing 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 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.
Originally published as Cornmeal Mini Loaves in Best of Country Breads 2000, p51

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