Best Cornmeal Molasses Bread Recipes
CORNMEAL MOLASSES BREAD
You're sure to appreciate the nice texture and mild molasses flavor in this golden loaf. Elizabeth Betterman from Long Prairie, Minnesota shared the recipe.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 106 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE WHEAT CORNMEAL MOLASSES BANANA BREAD
Make and share this Whole Wheat Cornmeal Molasses Banana Bread recipe from Food.com.
Provided by katy.mccown
Categories Quick Breads
Time 50m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, cornmeal, baking powder, baking soda, and salt. Mix in raisins.
- In a separate bowl, mash bananas and stir in molasses, honey, and buttermilk. Add this mixture to the dry ingredients and stir only enough to blend.
- Pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.
Nutrition Facts : Calories 80.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 158.3, Carbohydrate 18.7, Fiber 1.4, Sugar 8.1, Protein 1.8
CORNMEAL MOLASSES BREAD
I've been making this bread for years, and it is my absolute favorite! It has a slightly sweet flavor, and a slight "crunch" from the cornmeal. It's great for sandwiches, and makes the BEST toast!!
Provided by Sue Lally
Categories Breads
Number Of Ingredients 7
Steps:
- 1. Combine the warm water, molasses, and active dry yeast in a glass measuring cup or small bowl. Stir with whisk until yeast dissolves, and then let stand about 5-10 min. until yeast proofs.
- 2. Add the oil to the yeast mixture. In a large bowl, combine the cornmeal, salt, and about 2 cups of the flour. Add the yeast mixture, and stir to combine. Add flour a little at a time until the dough forms a ball and pulls away from the sides of the bowl.
- 3. Knead dough on a lightly floured surface, adding flour if needed, until dough is smooth and elastic (8-10 min.). Put dough in an oiled bowl (or spray with cooking spray), and turn to coat. Cover with plastic wrap or damp towel, and let rise in a warm place for 1 hour or until doubled.
- 4. When doubled in size, deflate dough, and shape into loaf. Place loaf in a greased 9 x 5 in. loaf pan, cover, and let rise until it's about 1/2 in. above the pan. Bake at 375 for about 25 minutes. Remove from pan and let cool. For a softer crust, brush top lightly with melted butter after baking.
CORNMEAL AND MOLASSES BREAD
Steps:
- Combine yeast, water, sugar and let stand for 10 mins. Stir to dissolve. Add soft butter and molasses. In a large bowl combine ww flour and salt. beat in yeast and cornmeal for 2 mins. Add 2 c flour and beat 1-2 mins. Stir in rest of flour. Knead for 10 mins (may add 1/2 c more flour) Place in greased bowl. Rise in warm place. Punch down. Shape into 2 loaves. Place in pans. let rise. bake at 375 for 45 mins.
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