Cornmeal Yeast Bread



32 servings (serving size: 1 [1/2-inch] slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 77
Caloriesfromfat 20 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 13.5 g
Fiber 0.7 g
Cholesterol 7 mg
Iron 0.0 mg
Sodium 102 mg
Calcium 0.0 mg


3/4 cup evaporated fat-free milk
1/3 cup sugar
1/3 cup reduced-calorie stick margarine
1 teaspoon salt
2 packages dry yeast (about 4 1/2 teaspoons)
1/2 cup warm water (105° to 115°)
3 to 3 1/2 cups all-purpose flour, divided
3/4 cup yellow cornmeal
1 large egg
Cooking spray


1. Combine first 4 ingredients in a saucepan; heat until margarine melts. Cool to 105° to 115°. Combine yeast and warm water; let stand 5 minutes. Combine milk mixture, yeast mixture, 1 cup flour, cornmeal, and egg in a large mixing bowl; beat mixture at medium speed of an electric mixer until well blended. Gradually stir in enough of 2 to 2 1/2 cups flour to make a soft dough.

2. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

3. Punch dough down; divide in half. Roll 1 portion into a 14 x 7-inch rectangle. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

4. Preheat oven to 350°.

5. Bake bread at 350° for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately, and cool on wire racks.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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