Recipe by Cooking Light March 1995


Recipe Summary

1 loaf, 16 servings


Ingredient Checklist


Instructions Checklist
  • Dissolve yeast and maple syrup in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, cornmeal, and next 2 ingredients; beat at medium speed of a mixer until blended. Stir in 3/4 cup flour to form a soft dough, and turn out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and roll into a 14 x 7-inch rectangle on a lightly floured surface. Roll up tightly, starting at short side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in bulk.

  • Combine 2 teaspoons water and egg white, and gently brush over dough. Bake at 375° for 35 minutes or until loaf sounds hollow when tapped. Remove from pan; let cool on a wire rack.

Nutrition Facts

125 calories; calories from fat 9%; fat 1.2g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.5g; protein 3.2g; carbohydrates 24.9g; fiber 1g; iron 1.6mg; sodium 152mg; calcium 16mg.