Dr Michaels Yeasted Cornbread Recipes

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FAVORITE CORNMEAL YEAST BREAD



Favorite Cornmeal Yeast Bread image

This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup 2% milk
1/3 cup sugar
1/3 cup butter, melted
1 egg
3/4 cup cornmeal
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour

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.

Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

DR. MICHAEL'S YEASTED CORNBREAD



Dr. Michael's Yeasted Cornbread image

This is a slight adaptation of a really good bread machine recipe that I found on allrecipes a while back. The vital wheat gluten isn't, well...vital, but I do find that it makes a nicer loaf when all-purpose flour is used (I can't vouch for bread flour, since I don't use it). Makes a 1-1/2 lb loaf

Provided by Muffin Goddess

Categories     Yeast Breads

Time 3h5m

Yield 1 large loaf

Number Of Ingredients 10

3 1/2 cups flour (bread or all-purpose)
1/2 cup cornmeal
1 teaspoon salt
3 tablespoons white sugar
3 tablespoons shortening
1 cup milk, warmed to about 80 to 100 degrees f (skim is okay)
2 tablespoons water
1 egg
1 package active dry yeast
1 tablespoon vital wheat gluten

Steps:

  • Place ingredients in bread pan in the order suggested by the manufacturer (usually liquids-dry stuff-yeast, ensuring that salt doesn't come in direct contact with yeast).
  • Select the Basic or White setting, whatever crust color you desire, and start the machine.
  • Remove bread from pan to wire rack to cool once done.
  • When completely cooled, wrap in foil or a ziploc bag to store.

Nutrition Facts : Calories 2549.4, Fat 59.1, SaturatedFat 17.7, Cholesterol 245.7, Sodium 2549.2, Carbohydrate 433, Fiber 17.7, Sugar 39.7, Protein 67.1

DR. MICHAEL'S YEASTED CORNBREAD



Dr. Michael's Yeasted Cornbread image

Dr. Michael makes this every year as Christmas gift. Lucky we are on his list. Thanks Dr. Michael! MAKES WONDERFUL TOAST!

Provided by Verla

Categories     White Bread

Time 3h5m

Yield 12

Number Of Ingredients 9

3 ½ cups bread flour
½ cup cornmeal
1 teaspoon salt
3 tablespoons white sugar
3 tablespoons shortening
1 cup milk
⅛ cup water
1 egg
2 ½ teaspoons active dry yeast

Steps:

  • Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.3 g, Cholesterol 17.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 210.2 mg, Sugar 4.1 g

DR. MICHAEL'S YEASTED CORNBREAD



Dr. Michael's Yeasted Cornbread image

Dr. Michael makes this every year as Christmas gift. Lucky we are on his list. Thanks Dr. Michael! MAKES WONDERFUL TOAST!

Provided by Verla

Categories     White Bread

Time 3h5m

Yield 12

Number Of Ingredients 9

3 ½ cups bread flour
½ cup cornmeal
1 teaspoon salt
3 tablespoons white sugar
3 tablespoons shortening
1 cup milk
⅛ cup water
1 egg
2 ½ teaspoons active dry yeast

Steps:

  • Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.3 g, Cholesterol 17.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 210.2 mg, Sugar 4.1 g

DR. MICHAEL'S YEASTED CORNBREAD



Dr. Michael's Yeasted Cornbread image

Dr. Michael makes this every year as Christmas gift. Lucky we are on his list. Thanks Dr. Michael! MAKES WONDERFUL TOAST!

Provided by Verla

Categories     White Bread

Time 3h5m

Yield 12

Number Of Ingredients 9

3 ½ cups bread flour
½ cup cornmeal
1 teaspoon salt
3 tablespoons white sugar
3 tablespoons shortening
1 cup milk
⅛ cup water
1 egg
2 ½ teaspoons active dry yeast

Steps:

  • Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.3 g, Cholesterol 17.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 210.2 mg, Sugar 4.1 g

YEASTED CORNMEAL ROLLS



Yeasted Cornmeal Rolls image

These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h

Number Of Ingredients 9

1 1/2 cups whole milk
3 tablespoons unsalted butter, plus more for brushing
4 teaspoons kosher salt
1/2 cup stone-ground cornmeal, plus more for dusting
1 package (1/4 ounce) active dry yeast
3 tablespoons sugar
3 large eggs
3 1/2 to 4 cups unbleached all-purpose flour, plus more for dusting
Flaky salt, such as Maldon, for sprinkling

Steps:

  • Combine milk with butter and salt in a saucepan and bring to a boil, stirring until butter melts. Gradually whisk in cornmeal. Reduce heat to medium and cook, stirring frequently, until thickened, 2 to 3 minutes. Transfer to a bowl and let cool completely.
  • In a large bowl, whisk yeast and sugar into 1/3 cup warm water (110 degrees). Let stand until foamy, then stir in cornmeal mixture. Lightly beat 2 eggs; stir into yeast-and-cornmeal mixture. Stir in 3 1/2 cups flour until dough is tacky but not sticky. (If dough is sticky, stir in more flour.) Transfer to a work surface dusted with flour. Knead with floured hands, dusting more flour onto hands and surface as needed, until dough is elastic and springs back when pressed with a finger, about 5 minutes.
  • Transfer dough to a large bowl brushed with butter. Cover and let rise in a warm spot until doubled in volume, about 1 hour. The dough can be made up to this point and left torise up to 12 hours in the refrigerator; remove from refrigerator 1 hour before proceeding.
  • Punch down dough. Form into a ball and place on a clean, undusted work surface. Quarter dough, then divide each quarter into 4 pieces. Form each piece into a ball and space evenly on two rimmed baking sheets that are generously dusted with cornmeal (8 per sheet). Loosely cover and let rise until doubled in volume, about 45 minutes.
  • Preheat oven to 375 degrees with racks in upper and lower thirds. Beat remaining egg. Brush tops of rolls with egg, then slash a 1/4-inch-deep X in tops. Lightly dust with cornmeal and sprinkle with flaky salt.
  • Bake, rotating sheets halfway through, until rolls are puffed, golden, and hollow-sounding when tapped on bottoms, 18 to 20 minutes. Transfer to a basket lined with a clean towel and cover to keep warm until ready to serve.

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