Cornmeal Yeast Bread

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 20%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.2g
  • Carbohydrate: 13.5g
  • Fiber: 0.7g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 102mg
  • Calcium: 0.0mg

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

Preparation

  1. 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. 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. 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. 4. Preheat oven to 350°.
  5. 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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