This whole wheat cornmeal bread may be prepared in the bread machine or by hand.
This is a fabulous yeast bread for toasting, and it makes delicious sandwiches, too. The cornmeal and whole wheat flour add just enough texture to the bread, and a small amount of brown sugar sweetens it perfectly.
- 2 1/2 teaspoons yeast (active dry)
- 1 1/3 cups water (room temperature)
- 2 tablespoons sugar (dark or light brown)
- 1 large egg (beaten)
- 2 tablespoons butter (softened)
- 1 1/2 teaspoons salt
- 3/4 cup cornmeal
- 3/4 cup flour (whole wheat)
- 2 3/4 cups flour (bread)
- Add ingredients to the bread machine in the order recommended by your bread machine manufacturer. Bake on basic cycle, medium crust.
- 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-by-5-by-3-inch loaf pan.
- Cover with a kitchen towel and let it rise in a warm, draft-ree place for about 45 minutes, or until doubled.
- Position the oven rack in the middle of the oven.
- Heat the oven to 350 F.
- Bake the bread for about 30 to 40 minutes, or until golden brown.
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|Nutritional Guidelines (per serving)|