Taste of Home
Yeast Cornbread Loaf
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
YIELD: 1 loaf (16 pieces).
The golden brown crust, tender texture and mild cornmeal flavor make this cornbread worth the effort. It's easy to slice too. —Fred Barnsdale, Pahokee, Florida
Ingredients
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1 package (1/4 ounce) active dry yeast
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1-1/4 cups warm water (110° to 115°), divided
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1 cup yellow cornmeal
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1/4 cup nonfat dry milk powder
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3 tablespoons butter, softened
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2 tablespoons sugar
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1-1/2 teaspoons salt
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2-1/4 to 2-3/4 cups all-purpose flour
Directions
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1.
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.
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2.
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.
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3.
Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
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4.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts
1 piece: 129 calories, 2g fat (1g saturated fat), 6mg cholesterol, 254mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein.
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