CORNMEAL MINI LOAVES

Cornmeal Mini Loaves image

This recipe makes six miniature loaves that can be baked, cooled and tucked into your freezer. To reheat, wrap in foil and bake at 400° for 15-20 minutes.

Provided by Taste of Home

Time 35m

Yield 6 mini loaves.

Number Of Ingredients 10

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
1 cup cornmeal
6 to 6-1/2 cups all-purpose flour
Additional cornmeal

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt, cornmeal and 4 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 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into size pieces. Shape each into 6-in. oval loaf. Grease two baking sheets; sprinkle with cornmeal. Place three loaves 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 166mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.