Cornmeal Yeast Bread

No preservatives or anything artificial.  Perfect bread to go with soup!!! Not your everyday heavy cornmeal bread; it's light and tasty due to the yeast.  Customers have told me this bread is a very delicious surprise.

NEEDED TO COMPLETE:

Water - 1 cup (110°-120°F)            

Oil - 1 1/2 tbsp

Egg - 1 (slightly beaten)                

Yeast - Measure out 1 1/2 tsp from enclosed packet

 BREAD MACHINE DIRECTIONS: (1 1/2 lbs):

Add ingredients to bread machine pan in order suggested by manufacturer (see machine's instruction book). Set machine for Basic Cycle and Medium/Normal crust color. Press START. NOT recommended in cycles of less than three hours.  Removebread from pan; cool on wire rack. To create a softer crust, place a light linen towel over bread until it cools.

 

CONVENTIONAL OVEN DIRECTIONS:

Combine bread mix and yeast in large bowl: stir well.  Add very warm water along with the oil and egg.  Stir to form soft dough.  Knead on lightly floured surface until smooth and elastic, about 5 minutes.  Place in oiled bowl, cover and let rest/rise in a warm, draft-free place for approx. 30 minutes or until doubled in size.  Punch down the dough and then form into a loaf to fit a greased 8 1/2 X 4 1/2 inch loaf pan.  Cover; let rise until doubled in size, approx. 30-40 minutes.  Bake in 375* oven for 25-35 minutes or until done (thump the loaf - it should sound hollow).  Remove from pan; cool on wire rack.

 
Ingredients: bread flour (part wheat), cornmeal, sugar, salt.

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$5.95 USD