Yeasted Cornmeal Bread | How to make Yeasted Cornmeal Bread

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By Namita Tiwari
Created on 28th Sep 2015
  • Yeasted Cornmeal Bread, How to make Yeasted Cornmeal Bread
Yeasted Cornmeal Breadby Namita Tiwari
  • Yeasted Cornmeal Bread | How to make Yeasted Cornmeal Bread (20 likes)

  • 0 reviews
    Rate It!
  • By Namita Tiwari
    Created on 28th Sep 2015

About Yeasted Cornmeal Bread

Light and airy crumb and a soft crust, this is a delicious breakfast bread. Cornmeal lends a yellowish tinge to the bread. it toasts really well.

The delicious and mouthwatering Yeasted Cornmeal Bread is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Yeasted Cornmeal Bread is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Yeasted Cornmeal Bread. Namita Tiwari shared Yeasted Cornmeal Bread recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Yeasted Cornmeal Bread. Try this delicious Yeasted Cornmeal Bread recipe at home and surprise your family and friends. You can connect with the Namita Tiwari of Yeasted Cornmeal Bread by commenting on the page. In case you have any questions around the ingredients or cooking process. The Yeasted Cornmeal Bread can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Yeasted Cornmeal Bread with other users

  • Prep Time0mins
  • Cook Time3Hours
  • Serves4People
Yeasted Cornmeal Bread

Ingredients to make Yeasted Cornmeal Bread

  • 2 and ½ cups all- purpose flour
  • 1 cup coarse yellow cornmeal (makki ka atta)
  • 1 cup lukewarm water
  • 1/4 cup honey
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 and 1/4 teaspoon instant yeast

How to make Yeasted Cornmeal Bread

  1. Whisk together flours and salt. Add olive oil and mix well. Mix together water and yeast. Add honey.
  2. Start kneading by adding a little water at a time. Keep kneading till you use up almost all water and a slightly sticky dough is obtained.
  3. Transfer dough to an oiled bowl and turn around so that it is coated with oil on all sides. Cover and leave in a warm dry place to rise for 1 hour or until double.
  4. Punch dough and transfer to the counter sprinkled with some all-purpose flour. Shape it into a log by rolling out into a rectangle (about 8 inches wide) and then rolling towards you tightly. Pinch seams to seal and tuck in the sides.
  5. Place it in an oiled loaf pan (8x4 inches) with seam side down and leave to rise for one hour or until double.
  6. Bake in a preheated oven at 190 degrees C for 25 to 30 minutes. The top should brown evenly and the bottom should sound hollow when tapped.
  7. Remove from loaf pan after 10 minutes. Cool in the rack, slice next day.

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