Yeast Corn Bread Loaf Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs), divided | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| 1/4 cup nonfat dry milk powder | ||
| Butter | 3 Tablespoon, softened | |
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
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.
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.
Chef
