Cornmeal Yeast Bread

  This recipe won’t take the place of cornbread, but makes a nice loaf of cornmeal yeast bread. Good with soups or hot dishes, or toasted. We thought the toasted was very good.
  The bread was easy to make. I did the kneading with my KitchenAid mixer. However, I have the heavy duty mixer, you might want to use the directions to knead by hand. I like doing it with the mixer as I then leave it in the bowl for the first rise.

  I don’t have 8” bread pans, (I don't bake bread often anymore) so used one of my 9” loaf pans and made 4 dinner rolls out of the rest. Worked out well, and the rolls were eaten first, warm of course. We thought it was worth making again. I think it would be very good with chili. Fall nights and winter suppers.
Cornmeal Yeast Bread

2 packets of active dry yeast

½ cup warm water (110° to 115°)

¾ cup milk

⅓ cup sugar

⅓ cup butter melted

1 egg 

¾ cup cornmeal

1 teaspoon salt

3 ½ to 4 cups all purpose flour

  In a mixing bowl, dissolve yeast in the warm water. Add the milk, sugar. Butter, egg, cornmeal and salt. Beat in 1 ½ cups of the flour until smooth. Add enough of the remaining flour (I used all of it) to make a soft dough. Since there is a egg in this it will be a softer dough. On a floured board knead till smooth (about 6 minutes). Or about 5 minutes with dough hook and mixer. Place in a greased bowl and let rise covered until doubled (about 45 minutes). Grease two 8” x 4” loaf pans. Punch dough down, divide in half and shape into 2 loaves. Place in the greased pans and let rise the second time until doubled, about 30 minutes. Bake at 350° for 35 to 40 minutes. (190 on instant read thermometer). Remove from pans and cool on wire rack.

Taste of Home Holiday Recipe Card Collection 2002