Cornmeal Herb Bread

February 22, 2021  Online Recipe Guide Avatar

Makes 2 loaves

1-1 / 2 cups warm water (100o to 110oF)

2 envelopes FLEISCHMANN’S Active Dry Yeast

3 / 4 cup warm milk (100o to 110oF)

1 / 2 cup vegetable oil

1 / 2 cup honey

1 tablespoon salt

1 tablespoon wheat gluten

1-1 / 2 cups corn meal

4-1 / 2 to 5 cups whole wheat flour

1 tablespoon poppy seed

1 teaspoon celery seed

1 teaspoon dried basil

1 teaspoon ground sage

1 / 2 teaspoon dill weed

1 large egg

1 egg white, beaten with 1 tablespoon water

1 tablespoon sesame seed

Place 1 / 2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, oil, honey, salt, gluten, corn meal and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add poppy and celery seeds, herbs, egg, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; remove to lightly floured surface. Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Brush surface of loaves with egg white mixture; sprinkle with sesame seed. Bake at 375oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

Nutrition Information
Per Serving:
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 2.6 ounces (74 grams)
Calories 210; Total fat 6 g; Saturated fat 1 g;
Cholesterol 10 mg; Sodium 310 mg; Carbohydrates 33 g;
Dietary fiber 4 g (1.5 g/oz); Sugars 7 g; Protein 5 g


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