Corn Bread

 
If you've been following my blog, you know that I love bread. I like to make it, I like to bake it (nothing like the aroma of bread baking in the oven) and I like to eat it too, so no wonder when I see a recipe that sounds interesting, I get inspired to start baking.

This bread it is different from other corn breads that I made before as the recipe uses yeast, and the dough is made into a loaf, that comes out soft and light.

I made this bread to serve it with my Lentil Tomato Kale Soup.  This is a great loaf of bread to serve with Chili, any hearty soup or stew. Delicious!


 

 

CORN BREAD RECIPE

 INGREDIENTS

2-1/2 tsp yeast
1/4 cup warm milk
1 tsp. sugar
2 green onions, chopped
1/4 cup vegetable oil
1/4 cup sour cream
1/2 cup water
1 egg
3/4 tsp. sea salt
1/2 cup fine cornmeal
1/4 cup shredded cheddar
1/2 cup whole wheat flour
2 to 2-1/2 cups all-purpose flour

Directions:
Place water, yeast and sugar into a small bowl; stir to mix; set aside until foam. This will ensure that the yeast is fresh and ready.

Meanwhile prepare the onion mix. 

Place oil into a small saucepan; add chopped green onions and sauté for a few seconds. Remove from heat and set aside to cool.

To make the dough, add the sour cream, water, egg and salt to a large mixing bowl.  Mix together until blended. Add the foamed yeast, cornmeal, cheese and sautéed onions. Mix together.

Stir in the whole wheat flour and then enough of the all-purpose flour to form a dough.

Turn onto a floured surface; knead dough until smooth and elastic, about 5-6 minutes. Place into a clean bowl. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place into a greased 6-inch x 12-inch loaf pan. Cover and let rise until doubled, about 30-40 minutes.

Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to wire rack to cool.

Makes: 1 loaf (about 15 slices).




Happy Baking!!

Leia’s Culinary Treasures