Honey Cornmeal Yeast Bread Recipes

HONEY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

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.

COLONIAL YEAST BREAD

Steps:

• In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.

HONEY CORNMEAL BREAD

Steps:

• Mix the yeast and the warm water together to proof.
• In a separate bowl put the milk, salt, cornmeal, honey, and butter (make sure the butter melts in the hot milk); mix well.
• Add 3 cups of the flour and mix well.
• Add the proofed yeast and mix well.
• Add the rest of the flour gradually, mixing to make a good dough.
• Knead for about 10 minutes or 100 times.
• Put in oiled bowl and let rise till double.
• Punch down and rise again till double.
• Divide in half and place in two greased bread pans and rise again.
• Bake at 375 degrees for 40-45 minutes.
• If the tops get browner than you like during the last part of baking, put foil around them.

HONEY CORNMEAL YEAST BREAD

Steps:

• Dissolve yeast in warm water and let sit to proof some.
• In a large bowl combine the cornmeal and salt.
• Heat the milk (about 115 degrees), butter, and honey in a saucepan and add slowly to the cornmeal, stirring all the time.
• Add 3 cups of the flour and mix well.
• Add yeast mixture stirring well.
• Add the rest of the flour gradually to make a stiff dough.
• Knead 100 times and place in a greased bowl to rise till double--about 1 hour.
• Punch down and rise again till double for about 1/2-3/4 hour.
• Turn onto floured counter and divide into two pieces.
• Form into 2 loaves and put in greased pans.
• Rise again till double.
• Bake 375 degrees for about 40-45 minute.
• If they start getting too brown, cover with aluminum foil.

WHEAT CORNMEAL BREAD FOR BREAD MACHINE OR BY HAND

Steps:

• Gather the ingredients.
• Add ingredients to the bread machine in the order recommended by your bread machine manufacturer. Bake on basic cycle, medium crust.
• Gather the ingredients.
• In a large mixing bowl, combine the yeast and brown sugar in warmed (about 105 F) water and let stand for 10 minutes.
• Whisk in the egg and softened butter , and then add the salt, cornmeal, whole-wheat flour, and bread flour; mix with hands or dough hook.
• Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 to 10 minutes. Alternatively, knead with a stand mixer and dough hook.
• Grease a large bowl with butter or oil.
• Put the dough into the bowl and turn so all sides are greased.
• Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled.
• Punch the dough down and shape into a loaf.
• Turn the dough into a buttered 9 x 3-inch loaf pan.
• Cover with a kitchen towel and let it rise in a warm, draft-free place for about 45 minutes, or until doubled.
• Position the oven rack in the middle of the oven.
• Preheat the oven to 350 F.
• Bake the bread for about 30 to 40 minutes, or until golden brown.
• Serve and enjoy.