Whole Wheat Bread With Cornmeal Food

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.

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.

WHOLE WHEAT CORNMEAL MOLASSES BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine flour, cornmeal, baking powder, baking soda, and salt. Mix in raisins.
• In a separate bowl, mash bananas and stir in molasses, honey, and buttermilk. Add this mixture to the dry ingredients and stir only enough to blend.
• Pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.

MILK AND HONEY WHOLE WHEAT BREAD

Steps:

• Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
• In a separate large bowl mix together white and whole wheat flours.
• Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
• Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
• Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
• Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
• For a shiny crust, brush loaves with beaten egg.
• Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
• Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.

WHOLE-GRAIN SKILLET CORNBREAD

Steps:

• Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.
• Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.

WHOLE WHEAT CORN BREAD

Steps:

• Mix dry ingredients in a medium bowl.
• Mix wet ingredients in a small bowl.
• Add wet ingredients to the dry and mix just until smooth.
• Bake at 425 for 12-15 minutes.
• Use an 8x8 square pan or 12 muffin tins.

HEALTHY, HEARTY WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 400°.
• Grease an 8 or 9-inch pan (I use a loaf pan).
• Combine the dry ingredients (flour, corn meal, Sweet& Low, baking powder, and salt).
• Stir in the milk, vanilla, applesauce and Egg Beaters (or the egg); mix well.
• The batter will appear "grainy".
• Pour the batter into the prepared pan.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean (mine typically bakes for 23 minutes).
• Remove the loaf from the pan and allow to cool for a few minutes before slicing.
• Serve warm topped with a touch of honey, or calorie-free spray butter--or try spreading a thin layer of unsweetened applesauce on a slice for a slightly sweet and very tasty treat!