Homemade bread is the best! I have quite a few variations, and upcoming posts, about breads that are similar in shape or preparation, but use a new ingredient for a completely different taste, purpose, and nutritional value. You may have seen my cornbread post or corn muffin but cornmeal bread loafs are a completely different and interesting new take on how to incorporate this key ingredient into your bread making. Who thought bread could be so versatile!?
Using cornmeal in bread
Cornmeal is a common ingredient in bread making in the Mediterranean. So what exactly is the difference with just 1 cup of yellow cornmeal? To start, flavor! In your end result you will notice the addition to cornmeal with its touch of sweetness and, you guessed it, corn. Second, texture. Your bread will have some additionally graininess that comes from adding cornmeal and is less likely to be “sticky” throughout the process of preparing. It is also considered a nutritious ingredient so the added fiber and protein benefits don’t hurt.
Cornmeal bread is delicious and is great addition to a hearty meal or base for your lunch time sandwich. You can also add a bit of honey for sweetness and make a jazzier French toast. Let me know what you think and if you notice the difference!
Cornmeal Bread
Ingredients
- 2 cups of milk
- 4 tbsp of butter
- 3 tbsp sugar
- 5.5 cups of flour
- 1 cup of yellow cornmeal
- 1 tbsp instant yeast
- 1 tbsp salt
- 2 eggs (beaten)
Instructions
- In a small saucepan heat the milk and add sugar and butter. Stir until butter is melted. Pour into a mixer bowl and let it cool to lukewarm.
- In a separate bowl whisk together 4 cups of flour with instant yeast and salt.
- Add cornmeal to the milk mixture; stir. Add beaten eggs; stir and then gradually add flour. Keep mixing on low speed. Add remaining 1.5 cups of flour. Mix for about 5 minutes.
- Transfer dough into a lightly greased bowl, and turn once to grease surface. Cover and let rise (1 to 1-1/2hr).
- Punch down. Divide in half. On a lightly floured surface shape dough in two loaves.
- Place in two greased loaf pans.
- Let it rise again.
- Bake for 25 minutes at 375F.
