This is a good bread to have with chili or soup when you do not want plain cornbread. You can use yellow corn meal if you want, but we prefer to use white. It tastes great toasted and is a good base for BLT’s and other favorite sandwiches.
Ingredients
- 1 c + 2 Tbl milk
- 1/3 c butter
- 1 1/2 Tbl yeast
- 3/4 c Water
- 1/2 c sugar
- 1 3/4 tsp salt
- 1 egg
- 2 1/2 c white whole wheat flour
- 1 c + 2 Tbl + 2 Tbl cornmeal
- 3 1/2-3 3/4 c flour
Servings: loaves
Instructions
- Scald milk. Take off heat and add butter. Let cool.
- Dissolve yeast in water with sugar and salt in large mixing bowl.
- When milk is cooled, add to yeast mixture.
- Add egg, whole wheat flour, and cornmeal.
- Beat well, stirring in enough additional flour to make a soft dough, somewhere between 3 and 4 cups.
- Turn dough onto lightly floured board and knead until satiny, around 10 minutes.
- Place in greased bowl, flip and cover.
- Let rise in warm spot until doubled.
- Punch dough down.
- Divide in half and place in 2 greased loaf pans.
- Brush with melted butter.
- Cover and let rise until nearly doubled.
- Bake at 350 degrees 35-45 minutes or until golden brown.
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