Cornmeal And Whole Wheat Quick Bread Recipes

WHEAT CORNMEAL BREAD FOR BREAD MACHINE OR BY HAND

Steps:

• Gather the ingredients.
• Add ingredients to the bread machine in the order recommended by your bread machine manufacturer. Bake on basic cycle, medium crust.
• Gather the ingredients.
• 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 x 3-inch loaf pan.
• Cover with a kitchen towel and let it rise in a warm, draft-free place for about 45 minutes, or until doubled.
• Position the oven rack in the middle of the oven.
• Preheat the oven to 350 F.
• Bake the bread for about 30 to 40 minutes, or until golden brown.
• Serve and enjoy.

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

CORNMEAL AND WHOLE WHEAT QUICK BREAD

Steps:

• In bowl, stir together both flours and all but 2 tablespoons of the cornmeal. Add wheat bran,brown sugar, baking soda and salt.
• In large bowl, stir together buttermilk, butter, honey and eggs; stir in flour mixture. Scrape into parchment paper-lined 8x4-inch loaf pan; sprinkle with remaining cornmeal.
• Bake in 350F oven until cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Remove from pan and cool on rack.

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.

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.