Prep 5 mins
Cook 3 hrs
I got this off the internet. It's the best ABM cornbread i've ever had. Thank you Dr. Michael, whoever you are.
- 3 1⁄2 cups bread flour
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 3 tablespoons white sugar
- 3 tablespoons shortening
- 1 cup milk
- 1⁄8 cup water
- 1 egg
- 2 1⁄2 teaspoons active dry yeast
- Add ingredients according to manufacturer's instructions.
- Makes a large loaf.
My family loved this bread. I made it as written, although my bread machine has a 3 cup total flour limit. It almost, but thankfully not quite, overtopped my bread pan. Next time I make it, I plan to adjust the serving size down to 6, which will put me a total of 3 cups of bread flour and cornmeal combined. I plan to cut the water down to 1 TBSP in order to use a whole egg. How much is a 1/4 of a tablespoon, I wonder?
Wonderful bread! A must try! Light texture with a crispy crust. Cornmeal adds a lovely light yellow color and some substance to this yeast bread. My bread machine has a 3 cup flour limit, but I made as directed anyway without disasterous results. Great slathered in butter and would make wonderful sandwiches. Thanks for sharing the recipe, I'll make this one again!
Wow, this isn't cornbread. It's more like "corned" bread. Wonderfull flavor on it's own, but dissapointing when you are expecting cornbread. Annie M.