YEAST CORN BREAD LOAF
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
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.
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
HONEY CORNMEAL YEAST BREAD
What a tasty combination--honey and cornmeal. It makes wonderful toast in the morning and great sandwiches. I have made this for many years and it always rises perfectly into nice, round loaves. It is easy to make and not too many ingredients.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
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.
YEAST CORNBREAD
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
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
More about "yeasted country bread with cornmeal recipes"
CRUSTY ARTISAN BREAD - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, French, ItalianTotal Time 40 minsCategory BreadsCalories 100 per serving
- In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
- Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
- Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).
EASY CORNBREAD RECIPE | MOIST, FLUFFY HOMEMADE …
From blessthismessplease.com
EASY YEAST CORNBREAD RECIPE FOR BREAD MACHINE DINNER …
From saladinajar.com
YEASTED HONEY CORNBREAD LOAF - COMPLETELY DELICIOUS
From completelydelicious.com
THE EASIEST LOAF OF BREAD YOU'LL EVER BAKE RECIPE - KING …
From kingarthurbaking.com
YEAST CORNBREAD - EAT AT HOME
From eatathomecooks.com
YEASTED HONEY CORNBREAD - RED STAR® YEAST
From redstaryeast.com
FRENCH-STYLE COUNTRY BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (424)Calories 140 per servingTotal Time 4 hrs 37 mins
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the starter ingredients together to make a thick, pudding-like mixture.
- To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass.
- Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.
- Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours).
- Deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
- Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.
- Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
- Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven.
- Bake the bread for about 25 to 30 minutes, or until it's a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer.
YEASTED COUNTRY BREAD WITH CORNMEAL - NEW YORK TIMES
From nytimes.com
Estimated Reading Time 2 mins
COUNTRY FRENCH BREAD - FLY-LOCAL
From fleischmannsyeast.com
YEASTED CORNBREAD RECIPE (VEGAN SANDWICH BREAD MADE WITH …
From allpurposeveggies.com
CORN, JALAPEñO AND CHEESE YEAST BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
COUNTRY BREAD - FLY-LOCAL
From fleischmannsyeast.com
WHOLE WHEAT CORNMEAL BREAD - BREAD MACHINE OR BY HAND - THE …
From thespruceeats.com
CORNMEAL YEAST BREAD RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
EASY ARTISAN BREAD (4-INGREDIENTS!) - COMFORTABLE FOOD
From comfortablefood.com
YEASTED COUNTRY BREAD WITH CORNMEAL RECIPES RECIPE
From food-recipe.info
RECIPETHING - YEASTED COUNTRY BREAD WITH CORNMEAL
From recipething.com
15 SOURDOUGH BREAD RECIPE WITH YEAST - SELECTED RECIPES
From selectedrecipe.com
CORNBREAD SANDWICH LOAF (YEASTED) — UNWRITTEN RECIPES
From unwrittenrecipes.com
You'll also love
Related Search