Yeast Corn Bread Loaf
Recipe: #20716
August 28, 2015
Categories: Breads, Corn, Sunday Dinner, Oven Bake No Eggs, Vegetarian, Yeast Bread, Flour, Kosher Dairy, more
"Originally published as Yeast Corn Bread Loaf in Taste of Home February/March 2008, p62"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (151.2 g)
- Calories 359.8
- Total Fat - 7.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 16.7 mg
- Sodium - 656.7 mg
- Total Carbohydrate - 64.4 g
- Dietary Fiber - 3 g
- Sugars - 5.1 g
- Protein - 8 g
- Calcium - 25.4 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, dissolve yeast in 1/4 cup warm water.
Step 2
Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water.
Step 3
Beat until smooth. Stir in enough remaining flour to form a soft dough.
Step 4
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Step 5
Place in a bowl coated with cooking spray, turning once to coat top.
Step 6
Cover and let rise in a warm place until doubled, about 1 hour.
Step 7
Punch dough down, then shape into a loaf.
Step 8
Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Step 9
Bake at 375° for 35-40 minutes or until golden brown.
Step 10
Remove from pan to a wire rack to cool.
Tips
No special items needed.
0 Reviews
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