Cornmeal Loaves Recipe
Do you think you need to frequent a restaurant for cornmeal loaves, when you can make it at home? If it is an impressive side dish that you require, then this dish is the answer. Roll up your sleeves and try this yummy cornmeal loaves recipe.
Ingredients
6 to 6 1/2 cups all-purpose flour
2 packages active dry yeast
2 1/4 cups milk
1/3 cup sugar
1/3 cup shortening
1 tablespoon salt
2 eggs
1 cup yellow cornmeal
Milk
Yellow cornmeal
Directions
In large mixer bowl combine 3 cups of the flour and the yeast.
In saucepan heat the 2 1/4 cups milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in the 1 cup yellow cornmeal and as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough remaining flour to make a soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once.
Cover and let rise in a warm place till double (1 to 1 1/2 hours).
Punch dough down; turn out onto a lightly floured surface.
Divide dough into eighths.
Cover and let rest 10 minutes.
Shape dough into 8 small loaves and place in 8 greased 6x3x2-inch loaf pans.
Cover loaves and let rise in a warm place till double (45 to 60 minutes).
Carefully brush tops with a little milk; sprinkle with a little yellow cornmeal.
Bake small loaves at 400° about 25 minutes.
Remove from pans; cool.
In saucepan heat the 2 1/4 cups milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in the 1 cup yellow cornmeal and as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough remaining flour to make a soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once.
Cover and let rise in a warm place till double (1 to 1 1/2 hours).
Punch dough down; turn out onto a lightly floured surface.
Divide dough into eighths.
Cover and let rest 10 minutes.
Shape dough into 8 small loaves and place in 8 greased 6x3x2-inch loaf pans.
Cover loaves and let rise in a warm place till double (45 to 60 minutes).
Carefully brush tops with a little milk; sprinkle with a little yellow cornmeal.
Bake small loaves at 400° about 25 minutes.
Remove from pans; cool.
