Next time, I’m going to double this recipe. This bread is good stuff. I made it on Thanksgiving Day to go with our soup. My mom gave me the recipe, but I think it originally comes from Taste of Home Magazine. Don’t be afraid of the yeast in this recipe. It’s very easy to make.
Here’s what you’ll need:
We ate the bread warm from the oven. Mom said it’s very good toasted, but we had none left over to try it that way.
- ■1 package active dry yeast (2¼ tsp)
- ■1¼ cups warm water, divided
- ■1 cup cornmeal
- ■1/4 cup non-fat dry milk powder
- ■3 Tbs. butter, softened
- ■2 Tbs. sugar
- ■1¼ tsp. salt
- ■2½ – 2¾ cups flour
- Dissolve the yeast in ¼ cup of warm water in a mixing bowl.
- Add all the other ingredients, except the flour and beat until smooth.
- Gradually mix in enough flour to form a soft dough.
- Turn the dough out onto a floured surface and knead it for 6-8 minutes. Work in extra flour if needed.
- Place the dough in a greased bowl, turning it to bring up the oiled side.
- Cover lightly with a clean towel and let rise about an hour.
- Punch the dough down and shape it into a loaf.
- Put it in a greased loaf pan and cover it with the towel again.
- Let it rise until double in size, about 30 minutes.
- Bake at 375 degrees for 35-40 minutes.