Yeast cornbread

This is an excellent alternative to quick cornbread, and it's not much more difficult if you have a stand mixer (though it takes longer start to finish due to the rising time). This recipe makes two loaves but can easily be cut in half if you only want to make one.

• 5 to 5 1/2 cups bread flour (all-purpose is fine too if you don't have bread flour)
• 1 cup yellow cornmeal
• 3/4 teaspoon salt
• 2 packages active dry yeast
• 2 cups hot water (about 105 degrees F)
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/3 cup honey

In the bowl of your stand mixer, stir together 5 cups flour, cornmeal, salt, and yeast. In another bowl or 4-cup measuring cup, stir together hot water, butter, and honey. Turn the mixer on its lowest speed and slowly add the water mixture to the flour. When the dough has come together, turn mixer up a notch or two (speed 2 or 4 on a Kitchenaid mixer), and mix for 10 minutes, until the dough is well-kneaded. If the dough sticks to the bottom of the bowl, add flour, a little at a time, until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured counter and knead by hand for a minute or two to form a nice ball. (If you don't have a stand mixer, start with 4 cups of flour and stir the dough together with a wooden spoon until it comes together; then turn out and knead in the rest of the flour by hand, kneading for about 10 minutes.) Put the dough in a greased bowl, cover, and let rise until doubled, 1 to 2 hours.

Punch the dough down, divide in half, and shape into loaves. Place each loaf in a greased 9x5 loaf pan. Cover lightly and let rise until almost doubled, 20 to 30 minutes. Preheat the oven to 375 degrees F. Bake loaves until well-browned, 40 to 45 minutes. Remove from pans and cool on racks.

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Last updated 27 July 2004.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.