Last week my wife baked me this Cornmeal Yeast Bread for the first time and I fell in love with it. If you enjoy Cornbread I think you'll like this bread.
I've used this recipe three times now, experimenting with
different grinds of Cornmeal. I found that I prefer the coarser grinds
however the flavor was great in all 3 batches. It's real easy to make—have
...from the MORE WITH LESS cookbook
Cornmeal Yeast Bread
Dissolve 2 packages (tablespoons) of dry yeast in 1/2 cup lukewarm water.
Combine in mixing bowl:
Pour 3/4 cup of scalded Milk over mixture in bowl.
Cool to lukewarm and then stir in:
Beat well. Stir in enough additional flour to make a soft dough—3 to 3 1/2 cups.
Turn dough onto lightly floured board and knead until satiny, about 10 minutes. Place dough in greased bowl, cover and let rise in warm place until double in size, about 1 hour.
Punch dough down.
Divide in half, shape loaves and place in greased loaf pans.
Cover and let rise in warm place until nearly double, about 45 minutes.
Bake @ 350° for 35-45 minutes or until golden brown.
Remove from pans and brush with softened butter.
The Other Grinder
Hard White Spring Wheat Flour and Cornmeal.
Adding the dissolved yeast to the cooled scalded milk mixture.
Adding the egg, cornmeal and flour.
Kneading the dough.
Ready for the first rise.
After rising to twice its normal size...
I use a bread knife to cut my dough into halves.
Next I roll out each half to prepare for shaping my loaves.
I roll the dough tightly starting with the long edge, then seal the ends to form a loaf.
All ready for the second rise before baking.
I glazed these loaves with softened butter when they first
came out of the oven
Slathered with butter.