Cornmeal Yeast Bread

Seeing how fall weather is here and you might be making more soups or hearty dishes, I thought I'd share a bread that goes well with those. This Cornmeal Yeast Bread comes from the More with Less Cookbook--one that has been a staple in my family home since I was a kid. I primarily go to it for bread recipes. This one is my sister Cat's absolute favorite. When we were visiting her in Bosnia this summer, she could not believe I'd never posted it. So she had my mom make it to take to a little mountain-top picnic with some local friends of theirs and snapped a couple pictures. Unfortunately for  you, I can't share the amazing meal, coffee, and company we had that night along with this bread! This bread is a bit dense because of the cornmeal, so it holds up nicely next to stews and soups but it also great with just some butter or honey and jam! Hope you enjoy!

Cornmeal Yeast Bread

5 tsp instant yeast

1/2 cup lukewarm water

1/2 cup sugar

1 1/2 tsp salt

1/3 cup butter, cut into cubes

3/4 cup milk, scalded

1 egg

3/4 cup cornmeal

4 - 4 1/2 cups all purpose flour

1 Tbs melted butter (opt)

In a small bowl, dissolve yeast in warm water.  In a separate mixing bowl, place sugar, salt and butter. Pour the hot milk over it and stir. Cool to lukewarm. Add in 1 egg, cornmeal, yeast mixture, and 1 cup of the flour. Add in additional flour until you reach a soft, slightly sticky dough that has formed into a ball. Turn dough onto lightly floured board and knead until smooth, about 10 minutes, using up to the listed amount of flour.  Place dough in greased bowl; cover and let rise in warm place until double in size, about one hour.  Punch dough down.  Divide in half and place in 2 greased 8” loaf pans.  Brush with melted butter.  Cover and let rise in warm place until nearly double, about 45 minutes.  Bake at 350F (180C) for 30-45 minutes or until golden brown. 

Watch out for bread theives!