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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Looking for an alternative to rich, buttery cornbread? You won't miss it when this yeast bread made with cornmeal is put on the table. Delish! Recipe from the local newspaper. Adapted from Retro Breakfast: Memorable Meals Morning, Noon or Night by Linda Everett and Richard Perry.Time does not include rising. Ingredients:
1 1/4 cups cold water |
3 teaspoons salt |
1 cup cornmeal |
1/4 cup warm water |
1 tablespoon granulated sugar |
2 1/4 teaspoons active dry yeast |
1 cup warm whole milk |
1/4 cup brown sugar |
4 cups all-purpose flour |
butter, for greasing pans |
olive oil, for brushing dough |
Directions:
1. Bring cold water and salt to boil in small pan on medium-high heat.
2. Whisk in cornmeal a bit at a time.
3. Reduce heat to low.
4. Cook, stirring constantly, 1 minute, until consistency of thick mush.
5. Cool to room temperature.
6. Put warm water and granulated sugar in small bowl.
7. Sprinkle in yeast.
8. Stir.
9. Let sit 10 minutes, until foamy.
10. Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
11. On medium speed, blend in flour 1 cup at a time.
12. Mix until dough is smooth and supple.
13. Turn onto floured work surface.
14. Knead three or four times.
15. Place in large, greased bowl.
16. Cover with kitchen towel.
17. Leave in warm place till doubled in volume, about 2 hours.
18. Butter 2 loaf pans (9-by-5-inch size).
19. Divide dough in half.
20. Pat into 2 loaves.
21. Place in pans.
22. Cover with kitchen towel.
23. Let sit 45 minutes or until doubled in size.
24. Brush tops lightly with oil.
25. Bake in preheated 425F oven 10 minutes.
26. Reduce heat to 350°F
27. Bake 20 to 25 minutes, or until lightly browned.
28. Cool on wire rack 5 minutes.
29. Turn out of pans.
30. Cool to room temperature before slicing.
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