Since today, October 16, is World Bread Day, I tried a new recipe that was adapted from one in a cookbook called Elsah Landing Heartland Cooking (Illinois), a gift from my youngest son and his wife. The basic changes were to adapt to an easier way to mix the dough with fast-acting yeast and dough hooks.
This makes a delicious soft bread with just a whisper of onion and sage plus a slight texture of corn meal. Makes great toast or grilled cheese and/or meat sandwiches.
ONION AND SAGE YEAST CORNBREAD
- 6 to 6-½ cups all-purpose flour, divided
- 1 cup yellow corn meal
- 2 Tblsp. fast acting yeast*
- 1/3 cup granulated sugar
- 1 Tblsp. salt
- ½ tsp rubbed dry sage
- ¼ cup dry onion flakes
- 1-¼ cups water
- 1 cup undiluted evaporated milk
- 1/3 cup canola oil
- 2 eggs, well beaten (room temperature)
*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
In the large bowl of an electric mixer, place 2 cups all-purpose flour, corn meal, yeast, sugar, salt, dry sage and dry onion flakes. Beat to blend dry ingredients.
Heat water and evaporated milk to 130 degrees F. Add heated ingredients to dry mixture in bowl along with oil. With paddle beater, mix on medium speed for 3 minutes.
Add eggs and beat for 30 seconds.
Remove paddle beater and insert dough hook. Continue to beat for 6-1/2 minutes, adding flour a little at a time. You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.
Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel. Let rise for 30 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).
After 30 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface. Divide dough into two portions (for 9 inch loaves) or three portions (for 7-½ inch loaves). Roll the dough and form into a loaf. Turn over and pinch the edges to seal. Place loaves in greased loaf pans, cover and let rise for another 30 minutes..
Bake loaves approximately 45-50 minutes for 9 inch loaves (200 degrees on bread thermometer) or 30-35 minutes for 7-½ inch loaves (200 degrees on bread thermometer) or until bread is golden brown and has a hollow sound when tapped on the bottom. Cover with a piece of foil if top is browning too fast. Remove bread from pans immediately, cover with a napkin or a tea towel and let cool on a wire rack.