HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Breads Cornmeal Bread Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 1 cup plus 2 tbsp. warm water(110 to 115 degrees) 1 envelope active dry yeast 1 tbsp. sugar 2 3/4 cups bread flour plus additional if necessary 1/4 cup cornmeal plus additional for dusting the pan 1 1/2 tsp. salt, divided 1 1/2 tbsp. vegetable oil 1 large egg Directions Pour the water into a small bowl and stir in the yeast and sugar. Let stand about 10 minutes until foamy. Combine the flour, 1/4 cup cornmeal, 1 tsp. salt and oil in a food processor and pulse to blend. With the processor running, add the yeast mixture and blend until the dough is smooth and elastic and cleans the sides of the bowl(if the dough is too wet blend in additional flour 1 tbsp. at a time). Oil the inside of a large bowl. Transfer the dough to the prepared bowl and turn to coat. Cover the bowl with a damp towel and let stand in a warm place until the dough is doubled. Turn the risen dough out onto a floured surface and knead until no longer sticky. Divide the dough in half. Roll 1/2 of the dough into a 12 inch rectangle. Roll up the dough lengthwise jelly roll style and pinch the ends and seam tightly to seal. Repeat with the remaining dough. Oil a sheet pan. Place the dough loaves seam side down on the prepared pan. Cover the dough with a damp towel and let stand about 45 minutes in a warm place until the dough is almost doubled. Preheat the oven to 425 degrees. Whisk together the egg and remaining 1/2 tsp. salt in a small bowl. Make several slashes in the top of each dough loaf. Brush each loaf with the egg glaze. Bake about 25 to 30 minutes until the loaves are deep golden brown and sound hollow when tapped. Transfer the loaves to a rack and cool completely. Makes 2 loaves. Related Recipes •   Brown & White Rice Flour Bread •   Elvis Sandwich •   Buttermilk Sour Cream Corn Bread •   Maple Corn Bread •   KFC Southern Spoon Bread •   Crunchy Oven-Fried Fish •   Tomato Zucchini Upside Down Bread •   Fried Catfish Sandwiches with Cajun Mayonnaise •   Rustic Fried Clams •   Oven Fried Chicken Southwestern Style •   Catfish with Cornmeal Crust and Honey-Mustard Sauce •   Spicy Southwestern Oven Fried Chicken •   Buttermilk Corn Bread •   Catfish with Cornmeal Crust and Honey Mustard •   Sweet Corn Bread •   Skillet Cheddar Chipotle Corn Bread •   Easy Deep Dish Pepperoni Pizza •   Pan Fried Catfish with lemon •   Oven Fried Bacon Wrapped Chicken •   Crispy Cornmeal Waffles View/Post Comments (1) Add To MyRecipeBox Send to a Friend

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