Best Honey Cornmeal Yeast Bread Recipes

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HONEY CORNMEAL BREAD



Honey Cornmeal Bread image

This is a wonderful bread, especially toasted in the morning. It makes great sandwiches and has a mild flavor.

Provided by Mimi in Maine

Categories     Yeast Breads

Time 3h30m

Yield 2 loaves

Number Of Ingredients 8

3 cups milk (scalded)
2 teaspoons salt
2/3 cup cornmeal
2/3 cup honey
3 tablespoons butter
1 (1/4 ounce) package dry yeast
1/4 cup warm water
6 1/2-7 cups flour

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.

YEAST CORN BREAD LOAF



Yeast Corn Bread Loaf image

The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 254mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

HONEY CORNBREAD



Honey Cornbread image

It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup heavy whipping cream
1/4 cup canola oil
1/4 cup honey

Steps:

  • In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

YEAST CORNBREAD



Yeast Cornbread image

Looking for an alternative to rich, buttery cornbread? You won't miss it when this yeast bread made with cornmeal is put on the table. Delish! Recipe from the local newspaper. Adapted from Retro Breakfast: Memorable Meals Morning, Noon or Night by Linda Everett and Richard Perry.Time does not include rising.

Provided by Kit..ty Of Canada

Categories     Yeast Breads

Time 55m

Yield 2 loafs

Number Of Ingredients 11

1 1/4 cups cold water
3 teaspoons salt
1 cup cornmeal
1/4 cup warm water
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
1 cup warm whole milk
1/4 cup brown sugar
4 cups all-purpose flour
butter, for greasing pans
olive oil, for brushing dough

Steps:

  • Bring cold water and salt to boil in small pan on medium-high heat.
  • Whisk in cornmeal a bit at a time.
  • Reduce heat to low.
  • Cook, stirring constantly, 1 minute, until consistency of thick mush.
  • Cool to room temperature.
  • Put warm water and granulated sugar in small bowl.
  • Sprinkle in yeast.
  • Stir.
  • Let sit 10 minutes, until foamy.
  • Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
  • On medium speed, blend in flour 1 cup at a time.
  • Mix until dough is smooth and supple.
  • Turn onto floured work surface.
  • Knead three or four times.
  • Place in large, greased bowl.
  • Cover with kitchen towel.
  • Leave in warm place till doubled in volume, about 2 hours.
  • Butter 2 loaf pans (9-by-5-inch size).
  • Divide dough in half.
  • Pat into 2 loaves.
  • Place in pans.
  • Cover with kitchen towel.
  • Let sit 45 minutes or until doubled in size.
  • Brush tops lightly with oil.
  • Bake in preheated 425F oven 10 minutes.
  • Reduce heat to 350°F
  • Bake 20 to 25 minutes, or until lightly browned.
  • Cool on wire rack 5 minutes.
  • Turn out of pans.
  • Cool to room temperature before slicing.

Nutrition Facts : Calories 1345.3, Fat 8.8, SaturatedFat 3, Cholesterol 12.2, Sodium 3579.9, Carbohydrate 278, Fiber 12.2, Sugar 40.2, Protein 36.4

COLONIAL YEAST BREAD



Colonial Yeast Bread image

This is an old recipe that I enjoy making often for my family. I don't think there's anything better than eating hot homemade bread on a cold day.

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 10

1/2 cup cornmeal
1/2 cup packed brown sugar or 1/3 cup honey
1 tablespoon salt
2 cups boiling water
1/2 cup vegetable oil
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup whole wheat flour
1/2 cup rye flour
4-1/2 to 5-1/2 cups all-purpose flour

Steps:

  • In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.

Nutrition Facts :

YEAST-RAISED CORNBREAD



Yeast-Raised Cornbread image

Make and share this Yeast-Raised Cornbread recipe from Food.com.

Provided by swirlycinnacakes

Categories     Breads

Time 38m

Yield 2 loaves, 18 serving(s)

Number Of Ingredients 12

4 cups white whole wheat flour
1 1/2 cups cornmeal
1 1/2 teaspoons fine sea salt
1 (1/4 ounce) package active dry yeast
1 cup warm water (~105 degrees)
1/4 cup olive oil
3 tablespoons honey
3 large eggs, room temperature
2 cups corn (if frozen defrost to room temp)
2/3 cup chives, chopped
cornmeal
olive oil (for preparing loaf pans or muffin tins)

Steps:

  • In a medium bowl whisk together the flour cornmeal and salt. Set aside.
  • In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed. As the dough is starting to come together mixing begin adding more of the flour/cornmeal mixture a bit at a time, letting it incorporate along the way - you might not need to use all of it. Keep adding until you achieve a dough that is tacky. It should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, add a teaspoon or two of water.
  • Dial up the speed a bit to medium, and keep mixing for about seven minutes. Turn the dough out onto a floured countertop, knead a few times, gather the dough into a ball and rub with a bit of olive oil. Place in a large, greased (olive oil) bowl, cover with a kitchen towl or plastic wrap and let rise in a warm place until doubled, about an hour.
  • Once the dough has doubled, turn it out onto the countertop. To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges. Pat each third into a square shape and cut each into six pieces - you will end up with 18 equal size pieces. Without over-handling, shape each piece into a ball and place the muffin tins. Let the rolls rise in a warm spot until roughly doubled - another hour. Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans. I imagine, you can also bake this dough freeform if you like.
  • Preheat the oven to 375 degrees. Just before baking whisk the remaining egg and brush on the dough, sprinkle with cornmeal. Bake the rolls for 18-20 minutes on the middle rack, or until rolls are golden. If you are baking loaves it will take significantly longer. Turn out onto cooling racks. Serve slathered with salted honey-butter.

Nutrition Facts : Calories 198, Fat 5, SaturatedFat 0.8, Cholesterol 35.2, Sodium 214.2, Carbohydrate 34.9, Fiber 4.6, Sugar 3.7, Protein 6.3

CORNMEAL DINNER ROLLS



Cornmeal Dinner Rolls image

A flavorful sidekick to chilies, soups, and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. -Brynn Rader, Olympia, Washington

Provided by Taste of Home

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 12

2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs
4-3/4 to 5-3/4 cups all-purpose flour
TOPPING:
2 tablespoons butter, melted
1 tablespoon cornmeal

Steps:

  • In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until thickened, 5-8 minutes. Cool to 110° - 115°., In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes., Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° until golden brown, 13-17 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 140 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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