Corn Bread With Yeast Recipe

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 …

Rating: 5/5(3)
Total Time: 55 mins
Category: Yeast Breads
Calories: 1345 per serving

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Original recipe yields 12 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 3 ½ cups bread flour. ½ cup …

Rating: 4.2/5(85)
Total Time: 3 hrs 5 mins
Category: White Bread
Calories: 77 per serving
1. Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

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Although this bread contains yeast, it's more of a batter bread and requires no kneading. Masa harina, sometimes labeled corn flour, is the fine yellow cornmeal used to …

Rating: 4/5(1)
Servings: 12
Calories: 159 per serving
1. Lightly spoon flour and masa into dry measuring cups; level with a knife. Combine flour, masa, sugar, salt, and yeast in a large bowl, stirring with a whisk. Add milk, butter, and 2 eggs; stir with a wooden spoon 1 minute or until smooth.
2. Spread dough into a 13 x 9-inch baking pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Preheat oven to 375°.
4. Bake at 375° for 25 minutes or until bread is light golden brown and springs back when touched lightly in center. Cool in pan for 5 minutes before serving. Serve warm.

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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 greased bowl, turning once to …

Rating: 5/5(3)
Total Time: 55 mins
Estimated Reading Time: 50 secs
Calories: 93 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour.
3. 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.
4. Place in a greased bowl, turning once to grease top.

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In a small saucepan over low heat, warm the butter, honey and milk. Heat until butter is melted and mixture is smooth. Remove from heat and let cool for 5 minutes, or until 120-130°F. In the bowl of a stand mixer fitted with a dough hook attachment, combine the cornmeal, 1 1/2 cup of the all-purpose flour, salt and yeast.

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Dissolve the yeast in 1/4 cup of warm water in a mixing bowl. Add all the other ingredients, except the flour and beat until smooth. Gradually mix in enough flour to form a soft dough. Turn the dough out onto a floured surface and …

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DIRECTIONS. In a medium bowl whisk together the flour cornmeal and salt. Set aside. In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed.

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On a clean surface, roll out the dough into a long rectangle about 8 inches wide. Starting on a short side, roll up the dough and place seam-side down in a greased 9x5-inch loaf pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 375° F.

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1 ½ teaspoons kosher salt. 2 ¼ teaspoons active dry yeast*. The Recipe. 1. Combine the butter, honey and milk in a small saucepan and place over low heat. Heat until the butter is melted, stirring until smooth. Remove from the heat and let the mixture sit for about 5 minutes or until it’s between 120-130ºF. 2.

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In a medium bowl whisk together the flour cornmeal and salt. Set aside. In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed.

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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. Advertisement. Step 2. Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together. Step 3.

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Knead it briefly, then form it into a tight ball. Place on baking sheet lightly sprinkled with cornmeal and cover with plastic wrap. Let it rise until doubled, about 40 minutes. Remove the plastic wrap, slash as desired, and bake until well-browned. 35-40 minutes. Let the bread cool completely on a rack before cutting.

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Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening. Beat milk, butter and egg in large bowl with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick

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Advertisement. Step 2. Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9 inch pie pan. Allow to rise in a warm spot until doubled in size. Step 3. Bake in a preheated 400 degree F (205 degree C) oven for about …

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In saucepan, heat water, evaporated milk and oil to 120-130°F. Add to flour mixture. Using a paddle attachment, blend at low speed for 1 minute. Beat on medium speed for 4 minutes. Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.

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Beat yeast mixture and 2 cups flour at low speed with a heavy-duty electric stand mixer, using dough hook attachment, until combined. Add honey, butter, 2 eggs, salt, and 3/4 cup cornmeal; beat at medium-low speed until well blended, scraping bowl as needed.

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A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

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Frequently Asked Questions

How do you make bread with yeast?

Quick-mix method—Mix yeast with part of the flour and add very warm liquid (120°F to 130°F). Traditional method—Dissolve yeast directly in warm water (105°F to 115°F). Mixing & Kneading Bread Dough You can mix and knead bread dough by hand, but a bread machine or heavy-duty electric mixer with a dough-hook attachment also works great.

How to make basic bread from dough without yeast?

Method 3 Method 3 of 3: Making No-Yeast Soda Bread Dough Download Article

  1. Preheat the oven and get a pan out. Turn on the oven to 400 degrees F (200 C). ...
  2. Stir together the dry ingredients. Measure all of the dry ingredients into a large mixing bowl. ...
  3. Stir the water and vinegar into the dry mixture. ...
  4. Knead the dough. ...
  5. Shape the soda bread. ...
  6. Bake the no-yeast soda bread. ...

Which type of yeast makes the best bread?

Which Type of Yeast Is Best for Your Bread?

  • Active Dry Yeast. When it comes to baking bread at home, most recipes call for active dry yeast. ...
  • Instant Yeast. Instant yeast is also a popular option for everyday bread baking. ...
  • Fresh Yeast. Less common is fresh yeast. ...
  • Osmotolerant Yeast. ...
  • Nutritional Yeast. ...

Does bread with yeast spoil faster than bread without yeast?

Sourdough makes the bread leaven without yeast, even though yeast makes the process faster and stronger. In leavening rye bread, sour root, or heavy seed, is traditionally used instead of yeast. At that time, the rise of the dough is based on fermentation.

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