FAVORITE CORNMEAL YEAST BREAD
This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 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 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
COLONIAL YEAST BREAD
This is an old recipe that I enjoy making often for my family. I don't think there's anything better than eating hot homemade bread on a cold day.
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.
Nutrition Facts :
HONEY CORNMEAL BREAD
This is a wonderful bread, especially toasted in the morning. It makes great sandwiches and has a mild flavor.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix the yeast and the warm water together to proof.
- In a separate bowl put the milk, salt, cornmeal, honey, and butter (make sure the butter melts in the hot milk); mix well.
- Add 3 cups of the flour and mix well.
- Add the proofed yeast and mix well.
- Add the rest of the flour gradually, mixing to make a good dough.
- Knead for about 10 minutes or 100 times.
- Put in oiled bowl and let rise till double.
- Punch down and rise again till double.
- Divide in half and place in two greased bread pans and rise again.
- Bake at 375 degrees for 40-45 minutes.
- If the tops get browner than you like during the last part of baking, put foil around them.
HONEY CORNMEAL YEAST BREAD
What a tasty combination--honey and cornmeal. It makes wonderful toast in the morning and great sandwiches. I have made this for many years and it always rises perfectly into nice, round loaves. It is easy to make and not too many ingredients.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water and let sit to proof some.
- In a large bowl combine the cornmeal and salt.
- Heat the milk (about 115 degrees), butter, and honey in a saucepan and add slowly to the cornmeal, stirring all the time.
- Add 3 cups of the flour and mix well.
- Add yeast mixture stirring well.
- Add the rest of the flour gradually to make a stiff dough.
- Knead 100 times and place in a greased bowl to rise till double--about 1 hour.
- Punch down and rise again till double for about 1/2-3/4 hour.
- Turn onto floured counter and divide into two pieces.
- Form into 2 loaves and put in greased pans.
- Rise again till double.
- Bake 375 degrees for about 40-45 minute.
- If they start getting too brown, cover with aluminum foil.
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
YEAST CORN BREAD LOAF
The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. 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.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 254mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
ETHIOPIAN HONEY YEAST BREAD
Make and share this Ethiopian Honey Yeast Bread recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should double in volume. If it doesn't, repeat procedure.
- Combine egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until becomes too stiff to stir.
- On a lightly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bowl. cover with a damp cloth and let sit in warm place for about 1 1/2 hours.
- Grease a baking sheet with the remaining tablespoon of butter. Punch down the dough and knead it again for a few minutes. Shape the dough into a round, and place it on the greased sheet. Preheat the oven to 325*F.
- Let the bread rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and light golden brown.
Nutrition Facts : Calories 3050.1, Fat 88.6, SaturatedFat 50.8, Cholesterol 419.1, Sodium 2527.7, Carbohydrate 494.8, Fiber 19.3, Sugar 107.4, Protein 72.2
More about "honey cornmeal yeast bread recipes"
YEASTED HONEY CORNBREAD LOAF - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 2 hrs 30 minsCategory SnackCalories 391 per serving
- In a small saucepan over low heat, warm the butter, honey and milk. Heat until butter is melted and mixture is smooth. Remove from heat and let cool for 5 minutes, or until 120-130°F.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the cornmeal, 1 ½ cup of the all-purpose flour, salt and yeast. Add the warm milk mixture and mix until combined.
- With the mixer on medium low speed, add the remaining all-purpose flour ¼ cup at a time until dough clears the bowl and is only slightly sticky to the touch (you may not need the full 3 cups of flour). Continue to knead until smooth and elastic, about 5-7 minutes.
- Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
YEASTED HONEY CORNBREAD - RED STAR® YEAST
From redstaryeast.com
Estimated Reading Time 2 mins
CORNBREAD SANDWICH LOAF (YEASTED) — UNWRITTEN RECIPES
From unwrittenrecipes.com
EASY HOMEMADE HONEY BREAD RECIPE - ABOUT A MOM
From aboutamom.com
MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HONEY CORNMEAL BREAD - BREAD MACHINE RECIPES
From bread-machine-recipes.com
WHOLE WHEAT CORNMEAL BREAD - BREAD MACHINE OR BY HAND - THE …
From thespruceeats.com
HONEY CORNBREAD - THE SEASONED MOM
From theseasonedmom.com
CORNMEAL YEAST ROLLS (EASY & DELICIOUS) - PLAIN CHICKEN
From plainchicken.com
EASY HONEY WHITE BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEEDED OAT BREAD (NO KNEADING!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
NEW ENGLAND ANADAMA BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
AMAZING CORNBREAD RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
NO KNEAD SEEDED OAT BREAD | RED STAR® YEAST
From redstaryeast.com
SWEET HONEY CORN BREAD RECIPE - THE BEST HONEY CORNBREAD RECIPE
From eatingonadime.com
#time-to-make #course #main-ingredient #preparation #occasion #healthy #breads #lunch #dinner-party #grains #dietary #sandwiches #comfort-food #yeast #pasta-rice-and-grains #brunch #taste-mood #4-hours-or-less
You'll also love