Yeasted Cornbread Loaf
A soft sandwich bread with the flavor of cornbread.
- 3 tablespoons unsalted butter (42 grams)
- ¼ cup honey (85 grams)
- 1 cup whole milk (237 ml)
- 1 cup yellow cornmeal (140 grams)
- 2 ½ - 3 cups all-purpose flour (300-360 grams)
- 1 ½ teaspoon salt
- 2 ¼ teaspoon Red Star Active-Dry Yeast (1 envelope, 7 grams)
- Melted butter , for brushing
In a small saucepan over low heat, warm the butter, honey and milk. Heat until butter is melted and mixture is smooth. Remove from heat and let cool for 5 minutes, or until 120-130°F.
In the bowl of a stand mixer fitted with a dough hook attachment, combine the cornmeal, 1 ½ cup of the all-purpose flour, salt and yeast. Add the warm milk mixture and mix until combined.
With the mixer on medium low speed, add the remaining all-purpose flour ¼ cup at a time until dough clears the bowl and is only slightly sticky to the touch (you may not need the full 3 cups of flour). Continue to knead until smooth and elastic, about 5-7 minutes.
Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
Gently punch down dough and knead a few times, then let rest for about 5 minutes. On a clean surface, roll out the dough into a long rectangle about 8 inches wide. Starting on a short side, roll up the dough and place seam-side down in a greased 9x5-inch loaf pan.
Cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 375° F.
Bake until the top is golden, about 40-45 minutes. Brush with the warm loaf with melted butter. Serve warm or at room temperature.
Sodium: 364mg, Calcium: 39mg, Vitamin A: 144IU, Sugar: 9g, Fiber: 4g, Potassium: 187mg, Cholesterol: 11mg, Calories: 391kcal, Saturated Fat: 3g, Fat: 6g, Protein: 11g, Carbohydrates: 73g, Iron: 4mg