Wheat Cornmeal Bread For Bread Machine Or By Hand Recipes

BREAD MACHINE CORNMEAL BREAD

Steps:

• Add all ingredients to the bread maker pan in the order listed (or as directed in your bread maker instructions).
• Set bread maker to the regular setting and start.

MAGIC MULTIGRAIN WHOLE WHEAT SANDWICH BREAD

Steps:

• The day before baking, prepare the soaker. In a small bowl, combine the cornmeal, rolled oats, and wheat bran. Pour the 1/4 cup water over the top of the grains, stir, and cover the bowl with plastic wrap. Let the soaker sit overnight at room temperature.
• In a small bowl, combine the warm water and yeast. Let stand until yeast is foamy, about 5 minutes. (If the yeast does not foam, it did not activate properly and this step will need to be repeated.)
• In a stand mixer fitted with the paddle attachment (or a large mixing bowl with a wooden spoon), stir together the whole wheat flour, vital wheat gluten, brown sugar, and salt.
• In a separate bowl, combine the soaker, brown rice, honey, and buttermilk. Add to the dry ingredients. Add the yeast and water mixture to the dry ingredients, then mix with the paddle attachment (or a wooden spoon) at a low speed until combined and the dough forms a rough, shaggy ball.
• If using a stand mixer, switch to your dough hook. If making by hand, turn the dough out on a lightly floured surface. Knead the bread at a medium-low speed for 6 minutes. If using a dough hook, turn the dough out onto a lightly floured surface. Finish kneading by hand for an additional 2-4 minutes, until dough is smooth and tacky, but no longer sticky, adding a bit of extra flour as needed. (Total knead time will be 8-10 minutes).
• Coat a large mixing bowl with cooking spray. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 90 minutes to 2 and 1/2 hours, until the dough has doubled in bulk. (Press two fingers gently into the dough. If the indent stays and does not spring back, the dough is ready).
• Lightly grease an 8 x 4-inch loaf pan. Dump the dough out onto a lightly floured surface and pat it into a rectangle that is about 6-inches wide and 10-inches long. Press out any large bubbles.
• Starting with the short (6-inch) end of the rectangle, roll the dough into a log, pulling the dough tightly as you go. To shape the log to fit the pan, fold each end of the log towards the roll seam so that the log is the same length as the loaf pan. Pinch ends into place. Place the log in the pan, seam side down, and gently press the dough down with the back of your hand so that it is evenly spread.
• Mist the top of the dough with water (or brush lightly using a pastry brush) and sprinkle with poppy seeds or oats.
• Cover the pan with a dish towel or plastic wrap and let it rise again until the dough has risen about 1 inch above the rim of the pan, about 1 hour.
• Arrange your oven rack in the center and preheat oven to 350 degrees F. Bake dough for 40-45 minutes, until the loaf is deep brown and sounds hollow when tapped (internal temperature reaches 190 degrees F).
• Remove loaf from pan and let cool 1 to 2 hours before slicing. Use a bread knife or the sharpest knife you own. Toast (or not), top liberally with butter as desired, and enjoy your handiwork.

BREAD MACHINE CORNBREAD - SWEET & BUTTERY

Steps:

• Unplug the bread machine and remove the bread pan.
• Soften the butter in a microwave.
• Lightly beat the eggs.
• Add milk, butter, eggs and then the rest of the ingredients into the bread pan.
• Place the bread pan back into the bread machine and then plug in the bread machine.
• Enter the bread machine settings (Sweet Quick Bread, Light Color) and press the start button. FYI - Before making this recipe, please read the tips section below for more information regarding the sweet quick bread setting used to make cornbreads. The setting may be called "quick bread", "quick bread/cake", "cake", etc. However, some manufacturers use the "quick bread" setting are for rapid sandwich-type breads that use yeast (and not for quick breads such as cornbread that use baking powder/soda). Therefore, this setting can be very confusing... but the tips section below will help you to find the right setting to use on your machine. You need to enter the correct cornbread setting used by your SPECIFIC bread machine model or the cornbread could be under or overcooked.
• When the bread machine has finished baking the cornbread, unplug your bread machine. Remove the bread pan and place the bread pan on a wooden cutting board. Let the bread stay within the bread pan for 10 minutes before you remove it from the bread pan. Use oven mitts when removing the bread pan because it will be very hot!
• After removing the cornbread from the bread pan, place the bread on a cooling rack. Use oven mitts when removing the bread. Let the cornbread cool down for 60+ minutes or it will be more likely to break/crumble when cut into slices.
• Don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle could be hot.

BREAD MACHINE WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.

"CORNMEAL BREAD" MACHINE MADE

Steps:

• 1. ADD ALL INGREDIENTS IN ORDER LISTED . Or as directed in your bread maker instructions.
• 2. Set to a regular setting and push start. Mine runs for 3 and 1/2 hours.
• 3. I HAD MY HOME MADE VEG BEAN HAMBURGER SOUP , THAT WAS PUT UP FROZEN...AND THIS DELICIOUS BREAD w MADE TODAY FOR LUNCH. wITH BUTTER, BUTTER!!!!! mmm GOOD.

WHOLE-GRAIN SKILLET CORNBREAD

Steps:

• Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.
• Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.