For those times when you hunger for a slice of thick homemade bread and want something deliciously different, I hope you will want to try the recipe that I have for you today.
The addition of just some cornmeal to mostly white flour in this raised dough for homemade bread gives a sweeter taste and a beautiful color. Though the sweetness is hardly comparable to a typical cornbread or muffin, this recipe produces two loaves with a hearty texture and a wonderful taste.
Once you started baking your own bread, it will be hard to go back to those store-bought loaves. My family thinks of them as tasteless bits of styrofoam, only to be eaten when absolutely necessary.
The only way you'll know all the incredible flavor (that is also more substantial than that airy commercial counterpart) is to start baking yourself. Trust me, and once you fill your house with that delectable smell of homemade bread baking, then you will be hooked too!
My Golden Yeast Bread
1 package active dry yeast or 1 tablespoon
1/4 cup of very warm (not hot) water
1/3 cup of sugar
1/3 cup of canola oil
3 teaspoons of salt
2 cups of milk
7 cups of flour
2 eggs, well beaten
1 cup of yellow cornmeal
1 teaspoon of sugar
Dissolve yeast in the very warm (not hot) water, adding one teaspoon of sugar. (The sugar will help your yeast to grow faster).
Scaled milk, add the oil, sugar and salt. Mix well. Let stand until lukewarm. Then add four cups of flour, eggs, and cornmeal. Stir until smooth. Now add the yeast mixture. Add the rest of the flour and enough to form a soft, but firm dough.
On a floured surface, knead the dough about five minutes or until it does not stick any longer.
Grease the bowl, add dough. Cover and let rise in warm place until doubled (about one hour). Punch down, let this rise until doubled again and then shape into two loaves.
Bake at 350 degrees for about 50 minutes or until a hollow sound is heard when tapped. This makes two loaves.
