Cornmeal And Molasses Bread Recipes

CORNMEAL MOLASSES BREAD

Steps:

• 1. Combine the warm water, molasses, and active dry yeast in a glass measuring cup or small bowl. Stir with whisk until yeast dissolves, and then let stand about 5-10 min. until yeast proofs.
• 2. Add the oil to the yeast mixture. In a large bowl, combine the cornmeal, salt, and about 2 cups of the flour. Add the yeast mixture, and stir to combine. Add flour a little at a time until the dough forms a ball and pulls away from the sides of the bowl.
• 3. Knead dough on a lightly floured surface, adding flour if needed, until dough is smooth and elastic (8-10 min.). Put dough in an oiled bowl (or spray with cooking spray), and turn to coat. Cover with plastic wrap or damp towel, and let rise in a warm place for 1 hour or until doubled.
• 4. When doubled in size, deflate dough, and shape into loaf. Place loaf in a greased 9 x 5 in. loaf pan, cover, and let rise until it's about 1/2 in. above the pan. Bake at 375 for about 25 minutes. Remove from pan and let cool. For a softer crust, brush top lightly with melted butter after baking.

GRANDMA'S MOLASSES CORNBREAD

Steps:

• Mix all ingredients until well blended. Put in greased 9-inch round pan.
• Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

QUICK WHOLE WHEAT AND MOLASSES BREAD

Steps:

• Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
• Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.

FAVORITE CORNMEAL YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

MOLASSES CORN BREAD

Steps:

• Preheat oven to 400° F. and butter a 9-by-5-by-3 inch loaf pan.
• Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.
• Pour batter into pan and bake in middle of oven 35 minutes, or until a tester comes out clean. Cool corn bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.