Country Cornmeal Bread Recipe

4 2 2
Publisher Photo

Country Cornmeal Bread Recipe

Read Reviews
4 2 2
Publisher Photo
"We grow over 1,000 acres of corn on our farm, so guests expect to enjoy some when they visit," says Arlene Riensche from Jesup, Iowa. "This country bread is a favorite when served warm."
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 1 cup plus 2 tablespoons warm buttermilk (70° to 80°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2-3/4 cups bread flour
  • 1/2 cup cornmeal
  • 2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Warmed buttermilk will appear curdled.
Originally published as Country Cornmeal Bread in Quick Cooking January/February 2003, p33

Nutritional Facts

1 slice: 112 calories, 2g fat (1g saturated fat), 4mg cholesterol, 176mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1 cup plus 2 tablespoons warm buttermilk (70° to 80°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2-3/4 cups bread flour
  • 1/2 cup cornmeal
  • 2-1/4 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Warmed buttermilk will appear curdled.
Originally published as Country Cornmeal Bread in Quick Cooking January/February 2003, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCountry Cornmeal Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jmkasprak User ID: 2880256 43850
Reviewed Aug. 28, 2014

"The bread had a nice flavor and was very soft. I didn't really get too much of the cornmeal flavor or texture. My loaf sank in the middle, but that happens sometimes. Still, it's a good recipe."

MY REVIEW
DebbyEye User ID: 1558303 136950
Reviewed May. 26, 2008

"Not Yet Rated."

Loading Image