YEAST CORNBREAD RECIPES

Name: Yeast Cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 loafs
Ingredients: 1 1/4 cups cold water; 3 teaspoons salt; 1 cup cornmeal; 1/4 cup warm water; 1 tablespoon granulated sugar; 2 1/4 teaspoons active dry yeast; 1 cup warm whole milk; 1/4 cup brown sugar; 4 cups all-purpose flour; butter, for greasing pans; olive oil, for brushing dough

YEAST CORNBREAD RECIPE - FOOD.COM

Yeast Cornbread Recipe - Food.com image

Looking for an alternative to rich, buttery cornbread? You won't miss it when this yeast bread made with cornmeal is put on the table. Delish! Recipe from the local newspaper. Adapted from Retro Breakfast: Memorable Meals Morning, Noon or Night by Linda Everett and Richard Perry.Time does not include rising.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2 loafs

Number Of Ingredients 11

Ingredients

1 1/4 cups cold water
3 teaspoons salt
1 cup cornmeal
1/4 cup warm water
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
1 cup warm whole milk
1/4 cup brown sugar
4 cups all-purpose flour
butter, for greasing pans
olive oil, for brushing dough

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.

Nutrition Facts : Calories 1345.3, FatContent 8.8, SaturatedFatContent 3, CholesterolContent 12.2, SodiumContent 3579.9, CarbohydrateContent 278, FiberContent 12.2, SugarContent 40.2, ProteinContent 36.4

YEAST CORN BREAD LOAF RECIPE: HOW TO MAKE IT

Yeast Corn Bread Loaf Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 loaf (16 slices).

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour

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, FatContent 2g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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