Best Honey Cornmeal Bread Recipes

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.

HONEY CRANBERRY CORNMEAL QUICK BREAD

Steps:

• Arrange a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour one 9×5x3-inch loaf pan, or two slightly smaller loaf pans. I think mine are 8×4x3-inches and I made two smaller loaves. Set aside the greased and floured loaf pans. In a large bowl, whisk together both flours, cornmeal, sugar, salt and baking powder. In a smaller bowl whisk together honey, eggs, buttermilk, melted butter and vanilla extract. Add the buttermilk mixture to the flour mixture and stir just until blended. Fold in the cranberries and walnuts. Divide batter between two smaller loaf pans or into one large loaf pan. Spread evenly. Add the whole walnut halves and place in preheated oven. For smaller loaves bake for 40-50 minutes, or until a skewer inserted into the center of the loaf comes of clean. For the larger loaf, bake for 60-70 minutes, or until a cake tester comes out clean. Cool loaves in pan on a wire rack for 20 minutes. Invert onto a plate or board. Serve warm with butter or wrap and freeze for future you.

HONEY CORNMEAL BREAD

Steps:

• Mix the yeast and the warm water together to proof.
• In a separate bowl put the milk, salt, cornmeal, honey, and butter (make sure the butter melts in the hot milk); mix well.
• Add 3 cups of the flour and mix well.
• Add the proofed yeast and mix well.
• Add the rest of the flour gradually, mixing to make a good dough.
• Knead for about 10 minutes or 100 times.
• Put in oiled bowl and let rise till double.
• Punch down and rise again till double.
• Divide in half and place in two greased bread pans and rise again.
• Bake at 375 degrees for 40-45 minutes.
• If the tops get browner than you like during the last part of baking, put foil around them.