Yeast Cornmeal Bread

When we first moved back to Iowa in the ‘seventies, we bought a cornmeal yeast bread at the local bakery that we really liked.  That bakery is no longer here, but we can enjoy that taste again with this recipe for yeasted cornmeal bread.
This recipe is just right, you can taste the grainy cornmeal, but the bread isn’t crumbly.  I braided this loaf and baked it in a 4” x 10” pan; one we like for the higher, narrower slices.  My husband thinks I need to make at least two loaves at a time now.  
Check out our mixer bread information HERE.  Remember, you can also make this recipe by hand too, the way I did for years.

We especially like it for sandwiches like grilled ham and Swiss cheese or B-L-T’s and it’s perfect with good butter and local Maasdam’s sorghum…delicious!

                           Yeast Cornmeal Bread

  2 3/4    Cups  Bread Flour -- 12 1/2 ounces

  1           cup  yellow cornmeal -- 4 1/2 ounces

     1/3    Cup  Instant Milk -- 1 ounce

  3           tablespoons  Lard – softened *

  1           package  Instant Yeast -- 2 1/8 tsp.

  2           tablespoons  sugar

  1 1/2    teaspoons  salt

  1 1/4    cups  warm water (120° to 125°) 

In mixer bowl, combine the flour, cornmeal, instant milk, softened lard, sugar, salt, and yeast to form a soft dough.  Beat 2 minutes with the paddle attachment.

Change to dough hook or turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover tightly and let rest in a warm place about 10 minutes.

Punch dough down; shape into a loaf. Place in a greased 4 x 10 or 9 x 5 loaf pan. Cover and let rise until doubled, about 25-30minutes.  (I braided 3 strands, about 10 ½ ounces each).

Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1

  "1 Loaf"

Cost:  $1.22 per loaf

*I use non-hydrogenated lard that I get from my brother-in-law, but butter will work too.  

Challah in the food processor

  

This recipe for Challah was in the "Cuisinart’s The Connoisseur's Choice” fall 1992 newsletter.  We like egg bread, and I had an overabundance of eggs, so I tried about the only bread recipe from these leaflets that I hadn’t baked before.  I’ve been working on improving my braiding, I suspect I still have a way to go, but my loaves are looking better.  The dough was very easy to work with.

This bread is slightly sweet and delicious.  I made it without raisins, and we used a whole loaf to make great French toast and I had to make another loaf for sliced bread and regular toast – although nothing about this recipe could be called ‘regular’.   I have made it again just for French toast - it is excellent!             

                                 Challah

  3 1/4     cups  Bread Flour -- 14 3/4 ounces

  1 1/2     teaspoons  Salt

  1            package  Instant Yeast – 2 teaspoons

  3            tablespoons  Sugar

     2/3     cup  Water -- 120-125°

     1/3     cup  Salad Oil

  1            large  Egg

     3/8     cup  Raisins -- optional

                        Glaze

  1            large  Egg

     1/8     teaspoon  Salt

Mix flour, salt, yeast and sugar until just combined, 2-3 pulses.

Combine hot water, oil and egg, pouring through small feed tube in a steady steam.  Mix until dough forms a ball and cleans the side of the bowl.

Continue processing for 60 seconds to knead.  Add raisins through small feed tube whil machine is running during last 30 seconds of kneading.

Let rest in covered bowl of food processor for 10 minutes.  Punch dough down on a slightly floured surface.

If braiding, divide into 3 equal pieces (about 9 ounces)  for each loaf.  Roll into a cylinder, about 1 1/2" x 15" long.  Braid gently, tuck ends under.

Preheat oven to 375°.

Cover and let rise until doubled, about 20-25 minutes.  Brush egg with salt and egg mixture.  Bake in lower 1/3 of oven for 20 minutes.  Lower temperature to 350° and bake 10 minutes more.

2012 Cost:  $1.54 per loaf

Yield:  "1 Loaf" – about 11 slices
If you don't have a food processor, this recipe can be made on the dough cycle of a bread machine and then shaped for the last rise, or in your stand mixer or by hand, for that matter. 

Orange Raisin Brunch Bread

 Wow!  This bread recipe from the "Better Homes and Gardens Best Comfort Food" is a keeper.  It is easy to make, an easy dough to handle, and it simply tastes delicious.  It really didn’t need anything but a little “real” butter on the fresh slices.  It’s just as good toasted.

Next time I make it, I plan to simply braid a plain loaf for easier slicing, (although the round loaf is very eye-catching) and I probably will double the recipe to share.  I will use just ½ cup of golden raisins, ¾ cup was hard to incorporate.  

The directions for mixing are mine, using Instant or rapid rise yeast and a mixer.   If you use active dry yeast, rising times will double.

My husband says he expects reruns on this recipe and that's no problem, because I loved it too.                  

                        Orange Raisin Brunch Bread

  3 ¼      Cups  Flour, All-purpose -- 14.5 ounces

  2          Teaspoons  Instant Yeast

     ½      Cup  Butter

     ¼      Cup  Whole Milk

     ¼      Cup  Water

  2         Tablespoons  Sugar

     ½     Teaspoon  Salt

  2         Large  Eggs

  1         Tablespoon  Orange Peel -- finely shredded (I used the peel from one orange)

     ¾     Cup  Golden Raisins -- (I would cut this to ½ cup)

In mixer bowl, combine 1 1/2 cups flour and yeast, sugar, salt.  Heat together the milk, water and butter to 120-125°, and butter almost melts.

Add butter mixture, eggs and orange peel to flour mixture.  Beat with paddle attachment until combined.  Beat on high speed for 3 minutes.  Add as much of the remaining flour as you can, and the raisins.  Knead on setting 2 with a dough hook for 3 minutes or by hand.

Let dough rest, covered, in warm place for 10 minutes.

Punch down dough.  Divide into 3 portions (about 10 3/4 ounces each).  Shape each portion into a 26" long rope.  Lay ropes side by side one inch apart; braid.  Pinch together end of braid.  Transfer braid to a large greased baking sheet (I used parchment).  Shape braid into a ring, pinch both ends together.  Cover and let rise 20 minutes (dough will rise slightly).

Meanwhile, preheat oven to 350°.  Lightly brush braid with milk.   Place an ovenproof jelly jar or glass measuring cup in center of ring to preserve its shape.  Bake for 25-30 minutes until golden and bread sounds hollow when lightly tapped.  (190° or more)

Remove from oven; cool on rack.  Place on platter, cut in slices.  Serve with a jar of apricot jam (or honey) in the center.

2011 Cost:  $2.32 per loaf

Braided Onion Bread

 I’m still braiding-bread-challenged, but this recipe from the “Good Housekeeping Cook Book” looked so good I had to try it anyway.  I know even if my loaves don’t look perfect, they will always taste good. 

I couldn’t find Swiss Onion Soup Mix, but used regular Onion Soup Mix instead.  I used my own directions for mixing the dough, as the recipe was pretty old, and used cake yeast.

We liked this delicious bread, with the sour cream and onion flavor, and we’ll be making it again.  It is perfect for grilling out or pasta meals.

                           Braided Onion Bread

  6 ½-6 3/4  cups  sifted all purpose flour (about 27 ounces)

  1        package  instant yeast (2 teaspoons)

     ¼    teaspoon  baking soda

  2        tablespoons  sugar

  2        teaspoons  salt

  1        cup  sour cream

  1        envelope  Onion Soup Mix -- recipe calls for Swiss onion soup mix

  2        tablespoons  butter -- softened

  3        large  eggs -- save one for topping loaves

  1 ¼    cups  water (heated to 120-125°)

           sesame seeds

• Combine flour, except 1 cup, yeast, baking soda, sugar and salt in mixer bowl.  Combine sour cream, 2 beaten eggs, softened butter and soup mix.  Add to flour mixture. 
• Add water gradually, while mixing with paddle attachment.  Add remaining flour until dough leaves the sides of the bowl.  Knead with dough hook 6 minutes on #2 speed.
• Let dough rest in same bowl, covered, in a warm place 10 minutes.
• Punch dough down, divide half (about 1# 10 ounces) of it into thirds (about 8 3/4 ounces each).  Roll each part into a strip about 15" long.  Braid the 3 strips together, sealing ends; repeat with remaining dough.
• Place braids on greased or parchment lined baking sheet, side by side; let rise in warm place until light, about 25-30 minutes, while preheating oven to 350°.
• Brush braids with 1 beaten egg; sprinkle with sesame seeds.
• Bake 35-40 minutes, or until golden and firm; then cool on wire racks.

Loaves can be frozen, then thawed and reheated, wrapped in foil, in 400° oven about 30 minutes.

French Bread Braids

I’m somewhat “braid-challenged”, but the photo of these French bread loaves looked so pretty, I had to try them.  The dough was easy to handle, and they are inexpensive to make – they only cost me 88¢ for both loaves!  I do buy yeast in 1# bags, which cuts the cost.  The loaves weighed about a pound each, baked.

I plan to use one loaf for French bread pizza, half of one for roast beef sandwiches, and the remainder for garlic bread.

   French Bread Braids

  4 ¾- 5 ¾  cups  flour, all-purpose (1#  6 1/2 oz)

  1    tablespoon  sugar

  3    teaspoons  salt

  2    packages  instant yeast (4 teaspoons)

  2    cups  water  - heat to 120-125°

  2    tablespoons  shortening (1 ounce)

  1    tablespoon  water

  1    large  egg -- white

Grease cookie sheets (I used parchment paper).

Lightly spoon flour into measuring cup; level off. (Or weigh flour into mixer bowl, remove and set aside 1 cup.)

In large bowl, combine 3 cups flour, sugar, salt and yeast; mix well.  In small saucepan, heat 2 cups water and shortening until very warm 120-125°.

Add warm liquid to flour mixture.  With paddle attachment blend until moistened.  Add remaining flour.   Change to dough hook.  Knead for 6 minutes.

Cover and let rest about 10 minutes.

Punch down, divide dough in half; divide each half into 3 equal parts (about 6 ½ ounces each).  Roll each part into 14" rope; place 3 ropes side by side on each greased cookie sheet.  Braid 3 ropes loosely from center to each end.  Pinch ends together; tuck under to seal.  Repeat with remaining dough.

In small bowl, combine 1 tablespoon of water with egg white, beat slightly.  Carefully brush over loaves (save the mixture).  Cover lightly with greased wax paper or plastic wrap, then a cloth towel.  Let rise until light and about doubles, 15-20 minutes.  Brush again lightly with egg white mixture.

Bake at 357° for 25-30 minutes.  Cool immediately on wire racks.

 "Down Home Cooking and Baking p16-17"

  "Two 1 pound loaves"

Per Serving: 70 Calories; 1g Fat (13.3% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 180mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
I made French bread pizzas with one loaf and shared the other with Myrna for garlic bread.