Tuesday, February 02, 2010

Yeast Cornbread

This was one of Mandi's recipes for her week on recipechallenge and it originally came from here.  I decided to do it in the breadmaker...put in all the ingredients called for (liquids first, yeast last) and put it on the quick setting.  It came out perfectly!  Now to make this by hand would NOT be hard but I'm lucky if the kids give me enough time to thrown ingredients in the breadmaker:)  I'd like to add a little more sugar or maybe some jalapenos next time!

1 package active dry yeast (2 1/4 tsp)
1 1/4 cups warm water, divided
1 cup cornmeal
1/4 cup non-fat dry milk powder
3 Tbs. butter, softened
2 Tbs. sugar
1 1/4 tsp. salt
2 1/2 – 2 3/4 cups flour
Dissolve the yeast in 1/4 cup of warm water in a mixing bowl.  Add all the other ingredients, except the flour and beat until smooth.  Gradually mix in enough flour to form a soft dough.
Turn the dough out onto a floured surface and knead it for 6-8 minutes.  Work in extra flour if needed.  Place the dough in a greased bowl, turning it to bring up the oiled side.  Cover lightly with a clean towel and let rise about an hour.
Punch the dough down and shape it into a loaf.  Put it in a greased loaf pan and cover it with the towel again.  Let it rise until double in size, about 30 minutes.  Bake at 375 degrees for 35-40 minutes.

1 comment:

Mandi (a.k.a MissMandiGirl) said...

Woohoo! I'm going to make this in the bread maker when I make it!