This Molasses-Cornmeal Bread is a comforting, rustic loaf that combines the earthy sweetness of molasses with the subtle grit of yellow cornmeal. The result is a dense, moist crumb with a deep golden-brown crust. It’s perfect for breakfast with butter, as a sandwich bread, or served alongside soups and stews. The molasses provides a natural richness that pairs beautifully with the tang of the yeast. Baking this bread fills your home with an incredible aroma, making it a rewarding project for any home baker. It keeps well for several days, wrapped tightly, making it a great make-ahead option.
Molasses-Cornmeal Bread
Description
This Molasses-Cornmeal Bread is a comforting, rustic loaf that combines the earthy sweetness of molasses with the subtle grit of yellow cornmeal. The result is a dense, moist crumb with a deep golden-brown crust. It&# 226;ÂÂs perfect for breakfast with butter, as a sandwich bread, or served alongside soups and stews. The molasses provides a natural richness that pairs beautifully with the tang of the yeast. Baking this bread fills your home with an incredible aroma, making it a rewarding project for any home baker. It keeps well for several days, wrapped tightly, making it a great make-ahead option.Ingredients
Directions
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In a small saucepan, bring the milk just to a boil.
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In a large mixing bowl, combine 1 cup of the hot milk with cornmeal, molasses, shortening, and salt; set aside.
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Cool the remaining 1/2 cup of milk to warm (105ðF to 115ðF).
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Add yeast to the warm milk and stir to mix; let soften for 5 minutes.
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Add the softened yeast mixture to the cornmeal mixture.
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Add 1 1/2 cups of the flour and beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly.
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Beat on high speed for 3 minutes.
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Using a spoon, stir in as much of the remaining flour as you can.
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Turn the dough out onto a lightly floured surface.
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Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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Shape dough into a ball and place in a lightly greased bowl; turn once to coat.
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Cover and let rise in a warm place until nearly doubled, about 1 hour.
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Punch dough down and shape into a loaf.
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Place in a greased 9x5x3-inch loaf pan.
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Cover and let rise in a warm place until nearly doubled, 45 to 60 minutes.
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Bake in a 375ðF (191ðC) oven for about 40 minutes or until done.
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Cover loosely with foil during the last 15 to 20 minutes of baking if the top browns too quickly.
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Remove the bread from the pan and cool on a wire rack.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1343.5kcal
- % Daily Value *
- Total Fat 41.5g64%
- Saturated Fat 14.3g72%
- Cholesterol 7.2mg3%
- Sodium 20201.8mg842%
- Total Carbohydrate 226.4g76%
- Dietary Fiber 14.7g59%
- Sugars 75.3g
- Protein 32.0g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze the loaf for up to 3 months.
Substitutions: You can substitute vegetable oil or butter for the shortening. Whole wheat flour can replace up to half of the all-purpose flour for a denser, nuttier loaf.
Tips: Ensure the milk is not too hot when adding the yeast, or it may kill the yeast. The dough should be stiff; do not add too much flour or the bread will be dry.
Variations: Add 1/2 cup of chopped walnuts or pecans to the dough before the final rise for added crunch and flavor.
