YEAST CORNBREAD RECIPE RECIPES

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YEAST CORNBREAD RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Yeast Cornbread Recipe - Food.com - Food.com - Recipes ... 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

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-RAISED CORNBREAD RECIPE - FOOD.COM



Yeast-Raised Cornbread Recipe - Food.com image

Make and share this Yeast-Raised Cornbread recipe from Food.com.

Total Time 38 minutes

Prep Time 20 minutes

Cook Time 18 minutes

Yield 2 loaves, 18 serving(s)

Number Of Ingredients 12

4 cups white whole wheat flour
1 1/2 cups cornmeal
1 1/2 teaspoons fine sea salt
1 (1/4 ounce) package active dry yeast
1 cup warm water (~105 degrees)
1/4 cup olive oil
3 tablespoons honey
3 large eggs, room temperature
2 cups corn (if frozen defrost to room temp)
2/3 cup chives, chopped
cornmeal
olive oil (for preparing loaf pans or muffin tins)

Steps:

  • In a medium bowl whisk together the flour cornmeal and salt. Set aside.
  • In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed. As the dough is starting to come together mixing begin adding more of the flour/cornmeal mixture a bit at a time, letting it incorporate along the way - you might not need to use all of it. Keep adding until you achieve a dough that is tacky. It should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, add a teaspoon or two of water.
  • Dial up the speed a bit to medium, and keep mixing for about seven minutes. Turn the dough out onto a floured countertop, knead a few times, gather the dough into a ball and rub with a bit of olive oil. Place in a large, greased (olive oil) bowl, cover with a kitchen towl or plastic wrap and let rise in a warm place until doubled, about an hour.
  • Once the dough has doubled, turn it out onto the countertop. To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges. Pat each third into a square shape and cut each into six pieces - you will end up with 18 equal size pieces. Without over-handling, shape each piece into a ball and place the muffin tins. Let the rolls rise in a warm spot until roughly doubled - another hour. Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans. I imagine, you can also bake this dough freeform if you like.
  • Preheat the oven to 375 degrees. Just before baking whisk the remaining egg and brush on the dough, sprinkle with cornmeal. Bake the rolls for 18-20 minutes on the middle rack, or until rolls are golden. If you are baking loaves it will take significantly longer. Turn out onto cooling racks. Serve slathered with salted honey-butter.

Nutrition Facts : Calories 198, FatContent 5, SaturatedFatContent 0.8, CholesterolContent 35.2, SodiumContent 214.2, CarbohydrateContent 34.9, FiberContent 4.6, SugarContent 3.7, ProteinContent 6.3

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