Yeast Corn Bread Loaf Recipe

Summary

CuisineCourse
Method

Ingredients

 Active dry yeast1⁄4 Ounce (1 Package)
 Warm water1 1⁄4 Cup (20 tbs), divided (110 To 115 Degree F)
 Yellow cornmeal1 Cup (16 tbs)
 Nonfat dry milk powder1⁄4 Cup (4 tbs)
 Butter3 Tablespoon, softened
 Sugar2 Tablespoon
 Salt1 1⁄2 Teaspoon
 All purpose flour2 3⁄4 Cup (44 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2499 Calories from Fat 405

% Daily Value*

Total Fat 45 g70%

Saturated Fat 23.7 g118.5%

Trans Fat 0 g

Cholesterol 110.5 mg

Sodium 3287.9 mg137%

Total Carbohydrates 446 g148.8%

Dietary Fiber 21.4 g85.4%

Sugars 58.4 g

Protein 70 g139.6%

Vitamin A 22.5% Vitamin C 4.6%

Calcium 76.5% Iron 124.7%

*Based on a 2000 Calorie diet

Directions

In a large mixing bowl, dissolve yeast in 1/4 cup warm water.
Add the cornmeal, milk powder, butter, sugar, salt, remaining water and 1-1/4 cups flour.
Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down.
Shape into a loaf.
Place in a greased 9-in.x 5-in.x 3-in.loaf pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden brown.
Remove from pan to a wire rack to cool.
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