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Cornmeal yeast bread Fast2eat

Cornmeal yeast bread Fast2eat
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This is the best yeasted cornbread! It tastes divine. It’s sweet but not over the top.

Adding cornmeal to the bread dough is really delicious. The cornmeal also provides lovely texture and a slight flavour of corn. The interior of the bread has a warm golden colour from the cornmeal.

My family absolutely loves the hint of sweetness and corn, and I’m sure your loved ones will too. This has become one of my husband’s favourite breads that I make. And it always comes out perfect.

It is crunchy on the outside but moister on the inside with a phenomenal crust. Furthermore, it isn’t too sweet. Try making toast from this bread, and you’ll be delighted. It is sooo good. You could eat it for breakfast, lunch, afternoon tea, dinner, and even a midnight snack.


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Cornmeal yeast bread Fast2eat

Cornmeal yeast bread Fast2eat

Prep Time: 5 minutes
Cook Time: 3 hours 25 minutes
Waiting time: 15 minutes
Total Time: 3 hours 45 minutes
A very light and tasty bread! It toasts great in the morning and also makes excellent French toast. It is so delicious and easy to slice.
There's just enough cornmeal to add a slight but enjoyable crunch to the crust.
Servings: 20 slices
Author: Susana Macedo

Ingredients

  • 2 cups Milk - 75°– 90°F or 24°– 32°C - or Water + 3/8 cup (6 tbsp) dry milk
  • 1/4 cup Butter - room temperature or Margarine
  • 3 1/2 cups Bread flour
  • 1 1/4 cup Cornmeal - * or Cornflour
  • 3/8 cup Sugar - 3/8 cup = 1/4 cup + 2 tbsp
  • 1 1/2 tsp Salt
  • 2 tsp Fennel - optional
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Sweet” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer".
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Video

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

* Finely ground cornmeal (or Corn flour) will produce a more tender crumb while a medium grind yields a hint of crunch.
Optional: You can also mix a little brown sugar, butter, and shredded coconut and spread evenly over the warm cake once it’s out of the oven. Broil until lightly browned, about four minutes (keep an eye on it as it burns easily if left for too long!).

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : Bake bread, Basic, Basic/white Cycle, best cornbread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Corn Bread with Coconut Milk, Cornbread, cornmeal, Easy, easy cornbread, Fast, Homemade bread, how to make cornbread, Recipe

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 208mg | Potassium: 110mg | Fiber: 2g | Sugar: 5g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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