Southern Yeasted Cornbread

Ingredients

• 1 package instant yeast
• 1 cups warm water
• 4 1/3 cups bread flour & AP Flour
• 2 teaspoons salt
• 1 2/3 cups cornmeal
• 4 tablespoons melted butter
• 1/3 cup honey
• 2 large eggs
• 1 can whole kernel corn, drained
• 2 tablespoons cornmeal
• 1 egg for egg wash

Method

• In a mixer mixing bowl, mix 1/2 flour, salt, cornmeal and water. Mix with paddle mixer for 2 minutes. Add cooled melted butter, honey, eggs, one at a time, and corn, and mix another minute. Add enough flour to stiffen dough slightly. Change to kneading hook. Add flour a little at a time while kneading. Knead the dough for 6-8 minutes until dough cleans the sides of the bowl. The flour amount may vary depending on how much moisture is in the dough.
• Remove dough to board and knead by hand briefly. Roll into a ball and place in oiled bowl.
• Cover with plastic wrap and allow to rise until doubled, about 2 hours.
• Once doubled, divide dough into two loaf sizes. Form the dough into boulles (large balls). Place the loaves on a sheet pan sprinkled with corn meal. Allow the loaves to rise until doubled again.

Notes

• Preheat the oven to 375F. Whisk the remaining egg with a little water and brush the egg wash on the loaf and sprinkle with cornmeal. Bake the bread about 30 minutes or until the bread is golden brown. Cool on racks.SOURCE: Adapted from Foodreference.com