Yeasted Honey "Corn" bread #BBB

 

As we approach the end of the last school year for my youngest, I decided to choose something relatively easy and simple for our April bake.  Things are busy!  I love the texture of cornmeal in cookies, shortcrusts, and yeast bread, or in my case, millet meal.  It makes for a hearty and flavorful loaf.  Be sure to leave this dough a little sticky initially as the meal really soaks up moisture.  You don't want the dough to be too dry at the end.  Millet has been the best corn flavor mimic for us corn-sensitive girlies!  (It works for quick bread style cornbread as well as gluten-y yeast bread style bread!)  "Cornbread" vs "corn bread"...

We would love for you to bake along with us this month and try out this easy loaf.  Check out our Facebook group to see the participants' baking results.  If you would like to post your results with a Buddy badge on a blog, let us know in the comments or on the Facebook page.   

As always, when a recipe says to brush a warm loaf with melted butter, I just grab a cold stick of butter and run it over the top.  Melts as you go and no extra bowls to clean!

Yeasted Honey Corn Bread
makes 1 loaf

3 tbsp (42g) butter
2 tbsp (40g) honey
1 cup (237ml) whole milk
1 cup (140g) yellow cornmeal (150g millet meal for us)
2½ to 3 cups (300-360g) all-purpose flour (325g was about right for millet meal for me)
1 tsp sea salt
 2¼ (7g) tsp active dry or instant yeast
Melted butter (for brushing) 

Combine the butter, honey and milk in a saucepan or a bowl in the microwave. Heat until butter is melted and mixture is smooth. Let cool for 5 minutes, or until ~115°F.

In a stand mixer, combine the cornmeal, 1½ cups of the all-purpose flour, salt and yeast. Add the warm milk mixture and stir until combined.

On medium low speed, add the remaining all-purpose flour ¼ cup at a time until dough clears the bowl and is slightly sticky to the touch (you may not need the full 3 cups of flour).  Continue to knead until smooth and elastic, about 8-12 minutes.

Cover and let rise in a warm place until doubled, about 1 hour.

Gently deflate the dough and knead a few times, then let rest for about 5 minutes. 

On a clean surface, press or roll out the dough into a long rectangle about 8 inches wide. Starting on a short side, roll up the dough and place seam-side down in a greased 9×5-inch loaf pan.  (I used a 9x4 tall pan.)

Cover with plastic wrap and let rise until doubled again, about 30-45 minutes.   Toward the end of the rise time, preheat oven to 375°F.

Bake until the top is golden brown and the internal temperature is between 195-205ºF, about 40-45 minutes.  Brush with the warm loaf with melted butter. 

Serve warm or at room temperature. 

 

The rest of the Bread Baking Babes

• Blog from OUR Kitchen – Elizabeth
  
• Judy’s Gross Eats – Judy
• My Diverse Kitchen - Aparna
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Karen's Kitchen Stories - Karen