Best Cornmeal Yeast Bread Recipes

FAVORITE CORNMEAL YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

HONEY CORNMEAL YEAST BREAD

Steps:

• Dissolve yeast in warm water and let sit to proof some.
• In a large bowl combine the cornmeal and salt.
• Heat the milk (about 115 degrees), butter, and honey in a saucepan and add slowly to the cornmeal, stirring all the time.
• Add 3 cups of the flour and mix well.
• Add yeast mixture stirring well.
• Add the rest of the flour gradually to make a stiff dough.
• Knead 100 times and place in a greased bowl to rise till double--about 1 hour.
• Punch down and rise again till double for about 1/2-3/4 hour.
• Turn onto floured counter and divide into two pieces.
• Form into 2 loaves and put in greased pans.
• Rise again till double.
• Bake 375 degrees for about 40-45 minute.
• If they start getting too brown, cover with aluminum foil.

CORNMEAL YEAST BREAD

Steps:

• 1. In a small bowl, mix the yeast and sugar with 1 cup of the warm water and let stand until bubbly, about 5 minutes. 2. In a large bowl, mix 3 cups of the flour with the cornmeal and salt. Add the remaining 1/2 cup water and the dissolved yeast mixture and stir until well combined. 3. Turn the dough out onto a lightly floured work surface and knead, adding additional flour as needed to avoid stickiness, until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise in a warm place until the dough is doubled in bulk, about 2 hours. 4. Punch down dough, cover and let rise again in a warm place until doubled, about 1 1/2 hours. 5. Preheat the oven to 425 degrees. Divide the dough into 4 equal portions and roll each protion with the palms of your hands into a narrow, 12-inch-long loaf. Place the loaves on a baking sheet lightly sprinkled with cornmeal. 6. In a small bowl, beat the egg yolk and milk together. Brush the top of each loaf with the egg glaze. Using a sharp knife, cut diagonal slashes 2 inches apart along the length of the loaves. Let the dough rest 5 minutes. Brush again with the egg glaze. Bake in the center of the oven for 20 - 25 minutes, or until the loaves sound hollow when tapped on the bottom.

CORNMEAL YEAST BREAD

Steps:

• In a bowl, combine 3 cups of flour, cornmeal and yeast. In a small saucepan, heat milk, butter, sugar and salt until a thermometer reaches 120°-130° (butter does not need to melt). Blend into yeast mixture on low just until moistened. Add eggs; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; knead four to five times. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, abut 30 minutes. Brush with butter. , Bake at 375° for 30 minutes. Remove from pans to cool on wire racks.