YEAST CORN BREAD LOAF
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
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
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, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 254mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
SWEET CORNBREAD
This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 281mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET CORN YEAST BREAD
This is a lightly-sweet yeast bread. It's not "cornbread," so don't be looking for crumbly texture and powerhouse corn flavor. It's subtle, and great for sandwiches. It's a great way to use up corn on the cob which has gone a bit past its prime. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/bk05RL
Provided by DrGaellon
Categories Yeast Breads
Time 1h
Yield 1 1-lb loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice the corn kernels off the ears. (Stand a paper bowl upside down in a large mixing bowl, and rest the end of the cob on the paper bowl. This will allow you to slice all the way to the end without losing control of your knife.) Using the spine of the knife, milk any remaining corn off the cob into the bowl.
- Puree the corn in a food processor until smooth. Add yeast, salt, sugar, flour and butter and process until a smooth ball forms and cleans off the sides of the work bowl. (Because the corn may have a variable amount of water, you may need to add more water or flour to achieve a smooth, elastic dough.).
- Turn the dough out onto a floured work surface. Knead for 10-15 turns, then form into a ball. Place into an oiled mixing bowl (turning to coat), cover with plastic wrap and let stand in a warm place until doubled in bulk, 90-120 minutes.
- Place a rack in the middle position and preheat oven to 350°F Punch dough down, knead again on a floured surface for 6-8 turns, then form into a tight ball. Place on a baking sheet sprinkled with cornmeal and let stand, loosely covered, until doubled in bulk, 40-50 minutes.
- Remove cover, slash the surface with a lame or very sharp knife, and bake in preheated oven until golden brown, and internal temperature is ~205F, 35-40 minutes. Let cool to room temperature on a rack before slicing.
Nutrition Facts : Calories 235.6, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 333.3, Carbohydrate 44.3, Fiber 2.3, Sugar 2.6, Protein 6.4
YEAST CORNBREAD
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.
Provided by Kit..ty Of Canada
Categories Yeast Breads
Time 55m
Yield 2 loafs
Number Of Ingredients 11
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, Fat 8.8, SaturatedFat 3, Cholesterol 12.2, Sodium 3579.9, Carbohydrate 278, Fiber 12.2, Sugar 40.2, Protein 36.4
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
FAVORITE CORNMEAL YEAST BREAD
This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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