I was fortunate enough to have a few days off after Thanksgiving. One of those days, I was in the mood to make homemade bread. Since my mom was making homemade soup for lunch, I decided to look for a recipe that would go well with soup. I quickly found this yeast corn bread loaf recipe and started baking. I wasn’t really sure what to expect as I’d never had a yeasted corn bread before, but it was delicious! The texture wasn’t as coarse as regular corn bread but it wasn’t quite as light as regular wheat bread either. I loved it! It went perfectly with our soup, but I’m pretty sure it would be delicious with just about anything =). Leftovers would make some killer french toast too….if you have any! Just saying ;). You should definitely bookmark this recipe for your next day off. Enjoy!
Yeast Cornbread Loaf
2-1/4 tsp 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 tbsp butter, softened
2 tbsp sugar
1-1/2 tsp salt
2-1/4 to 2-3/4 cups all-purpose flour
1. 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.
2. 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.
3. Punch dough down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
*from Taste of Home