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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too. Ingredients:
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 |
Directions:
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.
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.
3. 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.
4. 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).
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