Cornmeal Yeast Bread Last year my wife baked me this Cornmeal Yeast Bread for the first time and I fell in love with it. If you enjoy Cornbread I think you'll like this bread. I've used this recipe many, many times now, experimenting with different grinds of Cornmeal. I found that I prefer the coarser grinds however the flavor was always great. It's real easy to makehave fun. ...from the MORE WITH LESS cookbook by Doris Janzen Longacre ©1976 Herald Press, page 61 Cornmeal Yeast Bread Dissolve 2 packages (tablespoons) of dry yeast in ½ cup lukewarm water. Combine in mixing bowl: 1½ teaspoon Salt ⅓ cup Butter or Margarine ½ cup Sugar Pour ¾ cup of scalded Milk over mixture in bowl. Cool to lukewarm and then stir in: 1 Egg 1 cup White Flour ¾ cup Cornmeal Yeast mixture Beat well. Stir in enough additional flour to make a soft dough3 to 3½ cups. Turn dough onto lightly floured board and knead until satiny, about 10 minutes. Place dough in greased bowl, cover and let rise in warm place until double in size, about 1 hour. Punch dough down. Divide in half, shape loaves and place in greased loaf pans. Cover and let rise in warm place until nearly double, about 45 minutes. Bake @ 350° for 35-45 minutes or until golden brown. Remove from pans and brush with softened butter. Let's begin! The Cast: Hard White Wheat Corn Mixing Bowl My clock---Mr. Knutz Salt Butter Sugar Yeast Egg Milk The Grinder I grind my own cornmeal with the Country Living Grain Mill. You can substitute packaged cornmeal if you don't grind your own. The Other Grinder After injuring myself quite badly a few years back I purchased a motorized Country Living Grain Mill. It works great and today it's grinding my wheat. Hard White Spring Wheat Flour and Cornmeal, notice the difference in texture? Adding the dissolved yeast to the cooled scalded milk mixture. Next add the egg, cornmeal and flour. Now it's time to knead. When I'm done I'll have a beautiful round of fragrant dough. Ready for the first rise...it looks rather small. After rising to twice its normal size the dough is puffy, aromatic and springs back to a light touch. Punch down and form into a ball. Time to cut my dough into halves. Next I roll out each half to prepare for shaping my loaves. Now roll the dough tightly starting with the long edge, then seal the ends to form a loaf. All ready for the second rise before baking. I glazed these loaves with softened butter when they first came out of the oven and left them to cool. Slathered with butter. So delicious!