A sturdy loaf of bread, flavored with molasses and cornmeal. Makes a great bread for sandwiches.
This recipe contains cornmeal, flour (all-purpose), yeast (instant), salt, water, molasses, butter (unsalted)
Prep time: 20 min
Cook time: 40 min
- 1/2 cup(s) cornmeal, plus extra for dusting the pan
- 2 3/4 cup(s) all-purpose flour
- 1 1/2 tsp. instant or rapid rise yeast
- 1 1/4 tsp. salt
- 1 cup(s) warm water (about 110 degrees f.)
- 1/4 cup(s) molasses
- 3 tbsp. unsalted butter, melted
- 1. Grease an 8 1/2 x 4 1/2-inch loaf pan and dust with cornmeal, set aside.
- 2. In the work bowl of a stand mixer, whisk together 1/2 c. cornmeal, flour, yeast and salt. In a separate measuring cup or bowl, whisk together water, molasses, and butter.
- 3. Using the dough hook attachment and running the mixer on low speed, slowly add in the water/molasses mixture, after about 2 minutes.
- 4. When it starts to form a cohesive mass, increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 6-8 minutes. (The dough should clear the sides but still stick to the bottom of the work bowl.)
- 5. Remove the dough to a lightly floured surface and knead by hand for about a minute.
- 6. Transfer the dough to an oiled bowl and cover with plastic wrap.
- 7. Let rise until about doubled in size, 1 - 1 1/2 hours.
- 8. Gently deflate the dough and transfer to a lightly floured surface.
- 9. Pat the dough out into a 17 x 8-inch rectangle.
- 10. Roll up into an 8-inch loaf, pinch the seam closed and place, seam-side down in the prepared loaf pan.
- 11. Cover loosely with plastic wrap and let rise again until the dough is about doubled in size (it should rise about 1-inch above the rim of the pan).
- 12. When the loaf has nearly finished rising, adjust the oven rack to the lower-middle position and preheat the oven to 425 degrees f.
- 13. Place the pan in the oven and immediately reduce the oven temp to 375 degrees f.
- 14. Bake until the crust is golden-brown and the internal temp registers 200 degrees f., 35-40 minutes, rotating the pan halfway through the baking time.
- 15. Turn the loaf out onto a wire rack to cool completely before serving, about 2 hours.