Top Review by Bonnie G #2
Made chile for dinner on this cold snowy day in March and DH wanted cornbread, I on the other hand wanted a yeast bread so found this and it seemed a good compromise - and when I saw it was Sharon's then I KNEW it'd be good. Followed another reviewer and put it all in my bread machine for easy prep, did add 1 tablespoon of honey just for the added sweetness that we like in our cornbread and it turned out great. Sorry the photo isn't as pretty as yours but the taste was all over it. Not quite the heavy corn bread taste, but a light corn flavor in the background of a light yeast bread. So good we are having left overs tonight so won't be much to freeze to see how that would do, thanks so much for posting another great recipe.
- 1 (1/4 ounce) envelope active dry yeast
- 1⁄4 cup lukewarm water
- 1⁄4 cup sugar, plus
- 1 teaspoon sugar
- 1⁄4 cup margarine, melted and cooled
- 1 cup buttermilk or 1 cup milk
- 1 egg
- 1 teaspoon salt
- 3⁄4 cup cornmeal, plus
- 2 tablespoons cornmeal
- 3 cups flour
Directions See How It's Made
- In a large bowl, an electric mixer fitted with a dough hook, or a food processor, combine the yeast, water, and 1 teaspoons of the sugar and let stand until bubbly, about 5 minutes.
- Stir in the remaining 1/4 cup of sugar, the butter, buttermilk, egg, salt, and 3/4 cup of the cornmeal; blend well.
- Stir in enough flour (start with about 2 cups) to make a soft dough.
- On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic, 7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor.
- Add more flour as needed to keep the dough from sticking.
- *At this point the dough can be stored.
- Place in a 1-gallon food storage bag, push out all of the air, and secure with a twist tie, leaving room at the end for expansion.
- Refrigerate for up to 3 days.
- Transfer to a large, lightly greased bowl, turn to coat with the grease, rise in a warm, draft-free place until doubled in bulk-about 1 hour.
- Punch the dough down and roll it out 1/2 inch thick on a lightly floured surface.
- Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets.
- Cover with dry towels and let rise until almost doubled in bulk, 35 to 45 minutes.
- Meanwhile, preheat the oven to 375°F.
- Sprinkle the rolls lightly with the remaining 2 tbsp of cornmeal and bake until golden brown, 17 to 20 minutes.
- Makes 18 roll.
- •Serving later:.
- Let the dough sit at room temperature for 2 to 2 1/2 hours.
- Knead a few turns on a lightly floured board, then proceed starting with punching down the dough and rolling 1/2 inch thick on a lightly floured surface.