Tuesday, November 8, 2011
I've got another cornmeal recipe for you! this time it comes to you in bread form. The smell of homemade bread baking is incredible. Do they make a candle in that scent? if not, they should! I have memories of my mom baking loaves of bread. I used to love to watch her take a cube of butter and rub it over the top of the bread when she pulled it from the oven. I still have a ways to go before Im at her skill level breadmaking wise', but the more I do it, the more I love it.
This is a super simple bread recipe that goes great served along soup or chili or toasted with butter and jam :)
Cornmeal Yeast Bread
2 pkgs( 1/4 ounce each) Active dry yeast
1/2 cup Warm Water ( 110-115 degrees)
3/4 cup Milk
1/3 cup Sugar
1/3 cup Butter,melted
3/4 cup Cornmeal..I used Polenta
1 tsp. Salt
3-1/2 to 4 cups All-purpose Flour
In a large bowl, dissolve yeast in warm water.Add milk,sugar,butter,egg,cornmeal,salt and 1-1/2 cups flour. Beat with wooden spoon 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 with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
Punch dough down. Divide in half and shape into two loaves. Place in two greased 8x4 inch loaves seamed side down.Cover with plastic wrap (make sure to spray the plastic wrap with nonstick spray so that it doesn't stick to the dough) and allow to rise until doubled, about 30 minutes.
Bake at 350 or 180 celcius for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.
Yield: 2 8x4 inch loaves
Source: Taste of Home Baking