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Molasses-Cornmeal Bread

Molasses-Cornmeal Bread recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1343.5
Dietary: Vegetarian
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
  • 1 1/2 cup Milk
  • 1/2 cup Yellow cornmeal
  • 1/4 cup Molasses
  • 2 tablespoon Shortening
  • 1 teaspoon Salt
  • 1 package Active dry yeast
  • 3 1/2 To 4 cups all-purpose flour
Directions
  1. 1
    In a small saucepan, bring the milk just to a boil.
  2. 2
    In a large mixing bowl, combine 1 cup of the hot milk with cornmeal, molasses, shortening, and salt; set aside.
  3. 3
    Cool the remaining 1/2 cup of milk to warm (105ðF to 115ðF).
  4. 4
    Add yeast to the warm milk and stir to mix; let soften for 5 minutes.
  5. 5
    Add the softened yeast mixture to the cornmeal mixture.
  6. 6
    Add 1 1/2 cups of the flour and beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly.
  7. 7
    Beat on high speed for 3 minutes.
  8. 8
    Using a spoon, stir in as much of the remaining flour as you can.
  9. 9
    Turn the dough out onto a lightly floured surface.
  10. 10
    Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  11. 11
    Shape dough into a ball and place in a lightly greased bowl; turn once to coat.
  12. 12
    Cover and let rise in a warm place until nearly doubled, about 1 hour.
  13. 13
    Punch dough down and shape into a loaf.
  14. 14
    Place in a greased 9x5x3-inch loaf pan.
  15. 15
    Cover and let rise in a warm place until nearly doubled, 45 to 60 minutes.
  16. 16
    Bake in a 375ðF (191ðC) oven for about 40 minutes or until done.
  17. 17
    Cover loosely with foil during the last 15 to 20 minutes of baking if the top browns too quickly.
  18. 18
    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.

Keywords: molasses, cornmeal, bread, yeast, homemade, hearty, baking, rustic, comfort food, loaf, vegetarian, breakfast, side dish, traditional, flour, milk
Read it online: https://www.chefs-mate.com/recipe/molasses-cornmeal-bread/