Recipe by Mimi in Maine
What a tasty combination--honey and cornmeal. It makes wonderful toast in the morning and great sandwiches. I have made this for many years and it always rises perfectly into nice, round loaves. It is easy to make and not too many ingredients.
Top Review by sarikat
I am a novice with yeast, so this recipe appealed to me. I could not be happier with how the loaves turned out. The cornmeal and honey flavors are subtle but perfectly balanced. I did cover the loaves with aluminum foil after 20 minutes. The instructions are clear and easy-to-follow, if even I could do it! Thanks so much, Mimi.
- 1 package dry yeast
- 1⁄4 cup warm water
- 2⁄3 cup cornmeal
- 2 teaspoons salt
- 3 cups milk
- 2⁄3 cup honey
- 3 tablespoons butter
- 6 1⁄2-7 cups flour
Directions See How It's Made
- Dissolve yeast in warm water and let sit to proof some.
- In a large bowl combine the cornmeal and salt.
- Heat the milk (about 115 degrees), butter, and honey in a saucepan and add slowly to the cornmeal, stirring all the time.
- Add 3 cups of the flour and mix well.
- Add yeast mixture stirring well.
- Add the rest of the flour gradually to make a stiff dough.
- Knead 100 times and place in a greased bowl to rise till double--about 1 hour.
- Punch down and rise again till double for about 1/2-3/4 hour.
- Turn onto floured counter and divide into two pieces.
- Form into 2 loaves and put in greased pans.
- Rise again till double.
- Bake 375 degrees for about 40-45 minute.
- If they start getting too brown, cover with aluminum foil.