Yeasted Country Bread With Cornmeal Recipes

FAVORITE CORNMEAL YEAST BREAD

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.

NO-KNEAD COUNTRY BREAD

Steps:

• Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
• Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
• Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
• Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
• Preheat the oven to 450 degrees F (230 degrees C).
• Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
• Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

YEAST CORNBREAD

Steps:

• Bring cold water and salt to boil in small pan on medium-high heat.
• Whisk in cornmeal a bit at a time.
• Reduce heat to low.
• Cook, stirring constantly, 1 minute, until consistency of thick mush.
• Cool to room temperature.
• Put warm water and granulated sugar in small bowl.
• Sprinkle in yeast.
• Stir.
• Let sit 10 minutes, until foamy.
• Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
• On medium speed, blend in flour 1 cup at a time.
• Mix until dough is smooth and supple.
• Turn onto floured work surface.
• Knead three or four times.
• Place in large, greased bowl.
• Cover with kitchen towel.
• Leave in warm place till doubled in volume, about 2 hours.
• Butter 2 loaf pans (9-by-5-inch size).
• Divide dough in half.
• Pat into 2 loaves.
• Place in pans.
• Cover with kitchen towel.
• Let sit 45 minutes or until doubled in size.
• Brush tops lightly with oil.
• Bake in preheated 425F oven 10 minutes.
• Reduce heat to 350°F
• Bake 20 to 25 minutes, or until lightly browned.
• Cool on wire rack 5 minutes.
• Turn out of pans.
• Cool to room temperature before slicing.

YEAST CORN BREAD LOAF

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.

YEASTED CORNBREAD

Steps:

• Combine flour, masa, sugar, salt and yeast in a large bowl.
• Add milk, butter and 2 eggs, stirring until smooth.
• Spread dough into a 13- x 9-inch baking pan coated with cooking spray.
• Cover with plastic wrap and let rise until doubled in size--about 1 hour.
• Preheat oven to 375°F.
• Bake for 25 minutes or until bread is done.
• Cool in pan for 5 minutes before serving warm.

HOT WATER CORNMEAL BREAD

Steps:

• Place boiling water into a large mixing bowl. Stir cornmeal slowly into boiling water to make mush, stirring constantly to eliminate large lumps. Add baking soda to molasses, and beat until light and foamy. Add molasses mixture to cornmeal mixture. Mix in butter or margarine and salt. Stir in cold water to make mixture lukewarm. Dissolve yeast in 1/4 cup warm water, and add to cornmeal mixture. Gradually add flour.
• Turn dough out onto a lightly floured surface, and knead until smooth. Place in a large greased bowl. Grease the top of the dough. Cover with a damp cloth, and allow to rise until doubled.
• Punch down dough, and divide into 6 parts. Shape 4 parts into loaves, and place in 9 x 5 inch loaf pans. Use the remaining dough to make into 2 dozen rolls. Allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until brown.