Yeast Corn Bread Loaf
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs), divided (110 To 115 Degree F)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, softened|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
In a large mixing bowl, dissolve yeast in 1/4 cup warm water.
Add the cornmeal, milk powder, butter, sugar, salt, remaining water and 1-1/4 cups flour.
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 grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down.
Shape into a loaf.
Place in a greased 9-in.x 5-in.x 3-in.loaf pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden brown.
Remove from pan to a wire rack to cool.