Cornmeal Bread Recipe
Ingredients
| Skim milk | 3/4 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| 4 1/4 cups all-purpose flour, divided | ||
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| 2 teaspoons all-purpose flour, divided | ||
| Vegetable cooking spray | ||
Directions
Combine milk and margarine in a saucepan; cook over medium heat until margarine melts.
Cool to 105° to 115°.Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, milk mixture, sugar, and salt in a bowl; beat at low speed of an electric mixer until blended.
Add egg, 1 cup flour, and cornmeal; beat at medium speed until well blended.
Gradually stir in enough of the remaining 3 1/4 cups flour to make a soft dough.
Sprinkle 1 teaspoon flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a bowl coated with cooking spray; turn to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Sprinkle 1/2 teaspoon flour over work surface.
Roll 1 portion of dough into a 10x6-inch rectangle.
Roll up jellyroll fashion, starting at short side, pressing firmly to eliminate air pockets.
Pinch ends to seal.
Place dough, seam side down, in an 8 1/2x4 1/2x3-inch loafpan coated with cooking spray.
Repeat procedure with remaining 1/2 teaspoon flour and dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Remove from pans; let cool on wire racks.
Use 20 slices for Turkey Sandwiches.
Reserve remaining slices for another use.
Cool to 105° to 115°.Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, milk mixture, sugar, and salt in a bowl; beat at low speed of an electric mixer until blended.
Add egg, 1 cup flour, and cornmeal; beat at medium speed until well blended.
Gradually stir in enough of the remaining 3 1/4 cups flour to make a soft dough.
Sprinkle 1 teaspoon flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a bowl coated with cooking spray; turn to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Sprinkle 1/2 teaspoon flour over work surface.
Roll 1 portion of dough into a 10x6-inch rectangle.
Roll up jellyroll fashion, starting at short side, pressing firmly to eliminate air pockets.
Pinch ends to seal.
Place dough, seam side down, in an 8 1/2x4 1/2x3-inch loafpan coated with cooking spray.
Repeat procedure with remaining 1/2 teaspoon flour and dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Remove from pans; let cool on wire racks.
Use 20 slices for Turkey Sandwiches.
Reserve remaining slices for another use.
Chef
