I think that no dinner could be complete without a side of warm, delicious bread. I love bread with a little bit of butter. Its one of my many comfort food. I was having a guest over for dinner and since one of the items I was serving, was a stew, I decided that bread would be a good accompaniment, for any leftover gravy. As cornbread, was something my guest liked, I decided to try making a yeast version of it.
2 1/4 teaspoon of rapid-dry yeast
1 1/4 cup of warm water
1 cup of cornmeal
1/4 cup of non-fat dry milk powder
3 tablespoons of butter, softened
2 tablespoons of sugar
1 1/4 teaspoon of salt
2 1/2 to 2 3/4 cups of flour
extra butter, for brushing
- Combine all ingredients (2 1/2 cups of flour) and mix well.
- If dough does not form a ball, continue adding additional flour
- Knead until soft and elastic
- Place dough in a greased bowl and oil the top.
- Cover and let it rise for 1 hour
- Punch down dough.
- From this step, you can make a simple loaf but shaping the dough in a loaf form and placing it in a greased loaf pan OR you can get fancy and divide the dough into small balls and place them in a greased muffin tray.
- Let dough rise for 1 hour
- Brush the tops of the bread with melted butter
- For a loaf of bread, bake at 375 F for 35-40 minutes. For small muffin sized breads, 15 minutes.