Yeast Corn Bread Loaf Recipes

YEAST CORN BREAD LOAF

Steps:

• 1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Steps:

• Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
• Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
• Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
• Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
• Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
• Cut a 1/2-inch deep slash down the center of the loaf.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

YEAST CORNBREAD

Steps:

• Bring cold water and salt to boil in small pan on medium-high heat.
• Whisk in cornmeal a bit at a time.
• Reduce heat to low.
• Cook, stirring constantly, 1 minute, until consistency of thick mush.
• Cool to room temperature.
• Put warm water and granulated sugar in small bowl.
• Sprinkle in yeast.
• Stir.
• Let sit 10 minutes, until foamy.
• Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
• On medium speed, blend in flour 1 cup at a time.
• Mix until dough is smooth and supple.
• Turn onto floured work surface.
• Knead three or four times.
• Place in large, greased bowl.
• Cover with kitchen towel.
• Leave in warm place till doubled in volume, about 2 hours.
• Butter 2 loaf pans (9-by-5-inch size).
• Divide dough in half.
• Pat into 2 loaves.
• Place in pans.
• Cover with kitchen towel.
• Let sit 45 minutes or until doubled in size.
• Brush tops lightly with oil.
• Bake in preheated 425F oven 10 minutes.
• Reduce heat to 350°F
• Bake 20 to 25 minutes, or until lightly browned.
• Cool on wire rack 5 minutes.
• Turn out of pans.
• Cool to room temperature before slicing.

YEAST CORN BREAD LOAF RECIPE - (4.7/5)

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. 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 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into a loaf. Place in a 9- x 5-inch loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 375° F for 35 to 40 minutes or until golden brown. Remove from pan to a wire rack to cool.