Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • Preheat oven to 350°.

  • 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.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

77 calories; calories from fat 20%; fat 1.7g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 2.2g; carbohydrates 13.5g; fiber 0.7g; cholesterol 7mg; iron 0mg; sodium 102mg; calcium 0mg.
Advertisement
Advertisement