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Cornmeal Yeast Bread

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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