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.