* Exported from MasterCook *
Cornmeal Bread <R T>
Recipe By : Gourmet, 7/1996
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fatfree Gifts
Grains Hand Made
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Warm Water -- (105 - 115F)
2 1/2 Tsp Rapid-Rise Yeast
1/2 Tsp Sugar
1 1/4 C All-Purpose Flour
1/3 C Yellow Cornmeal
1 Tsp Salt
This recipe makes 2 small loaves of cornmeal bread: You can freeze 1 loaf,
wrapped in plastic wrap, up to 2 weeks.
Lightly grease 2 loaf pans, 5 1/2 by 3 by 2 1/2".
In a bowl stir together warm water, yeast, and sugar and let stand until
foamy, about 5 min. In a small bowl stir together flour, cornmeal, and
salt and gradually stir into yeast mixture, stirring until a soft dough is
formed. On a lightly floured work surface with floured hands knead dough 5
min, or until smooth and elastic, and shape into a ball. Let dough rest,
covered, 10 min.
Form dough into 2 ovals. Transfer dough to loaf pans and let rise, covered
loosely with plastic wrap, in a warm place until doubled in bulk, about 30 min.
Preheat oven to 400F.
Bake loaves in middle of oven 20 min, or until tops are golden and bread
pulls away slightly from sides of pans. Cool loaves in pans on a
rack. Bread may be made 1 day ahead and kept wrapped in plastic wrap at
room temperature.
Makes 2 loaves, each loaf serving 4.
NOTES:
We made these to give as holiday gifts to the neighbors. Instead of making
2 small loaves we made 1 out of the dough. It didn't rise very much and
was dense but very tasty.
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NOTES : Cal 96.8
Total Fat 0.4g
Sat Fat 0.1g
Carb 20.1g
Fiber 0.8g
Pro 3g
Sod 268mg
CFF 3.3%