Favorite Cornmeal Yeast Bread |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
3/4 cup 2% milk |
1/3 cup sugar |
1/3 cup butter, melted |
1 egg |
3/4 cup cornmeal |
1 teaspoon salt |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. 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 greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Divide in half and shape into two loaves. Place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
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