Honey Cornmeal Yeast Bread
Experience the rustic charm of homemade baking with Honey Cornmeal Yeast Bread, a delightful loaf that combines a tender, fluffy texture with a subtle hint of sweetness. This recipe beautifully balances the nutty richness of golden cornmeal, the natural sweetness of honey, and the comforting warmth of melted butter. Perfect for those who appreciate the art of breadmaking, it features an easy kneading process and two satisfying rises for a perfectly airy crumb. Ideal for breakfast toast, hearty sandwiches, or as an irresistible side to soups and stews, this bread is as versatile as it is mouthwatering. With its golden-hued crust and irresistible aroma, Honey Cornmeal Yeast Bread is the perfect homemade addition to any table.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (around 110°F)
- 1 cup Warm milk (around 110°F)
- 0.25 cups Honey
- 0.25 cups Unsalted butter, melted
- 0.5 cups Cornmeal
- 3.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 large Egg, lightly beaten
Instructions
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5-10 minutes until foamy. This indicates the yeast is activated.
In a large mixing bowl, combine the warm milk, honey, melted butter, and cornmeal. Mix well until smooth.
Add the activated yeast mixture and stir to combine.
Gradually add the all-purpose flour and salt to form a soft dough. Begin with 3 cups of flour, then continue adding a little at a time until the dough is slightly sticky but manageable.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-7 minutes.
Place the kneaded dough in a lightly greased bowl, turning it once to coat the surface. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for 1-1.5 hours, until doubled in size.
Punch down the risen dough and turn it onto a lightly floured surface. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the pan with the towel and let the dough rise again for 30-45 minutes, until it has risen about 1 inch above the edge of the pan.
Preheat the oven to 375°F (190°C).
Once risen, brush the loaf with a lightly beaten egg for a shiny crust (optional).
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 464.4 g | 169% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 63.0 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 410 mg | 32% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1214 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
