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Cornmeal Yeast Bread

By: Mildred Mikel

"This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
3/4 cup milk
1/3 cup sugar
1/3 cup butter or margarine, melted
1 egg
3/4 cup cornmeal
1 teaspoon salt
3 1/2 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, egg, cornmeal and salt. Beat in 1-1/2 cups flour until smooth. Add 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 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.