Cornmeal Yeast Bread Recipe

Name: Cornmeal Yeast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. active dry yeast; 1/2 c. warm water; 1 1/2 c. milk, scalded; 3/4 c. oleo; 1/2 c. sugar; 1 1/2 tsp. salt; 2 eggs, beaten; 5 or 5 1/2 c. plain flour; 1 c. yellow cornmeal (plain); melted butter; sesame seed

Servings: persons

2 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. milk, scalded
3/4 c. oleo
1/2 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
5 or 5 1/2 c. plain flour
1 c. yellow cornmeal (plain)
melted butter
sesame seed

1
Sprinkle yeast over warm water; set aside.
2
In a large mixing bowl, combine milk, butter, sugar and salt; cool to lukewarm. Stir in dissolved yeast and eggs.
3
At medium speed of mixer, beat in 2 cups flour and cornmeal, for 2 minutes.
4
Gradually add enough remaining flour until dough is soft and leaves the sides of the bowl.
5
On floured surface, knead dough until smooth and satiny, about 5 to 10 minutes.
6
Place in buttered bowl; brush with melted oleo.
7
Cover and allow to stand in warm place until doubled, about 1 hour.
8
Punch down; let rest 10 minutes.
9
Divide in half.

749

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pkg. active dry yeast, 1/2 c. warm water, 1 1/2 c. milk, scalded, 3/4 c. oleo, and more.

Yes, Cornmeal Yeast Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Yeast Bread

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