Corn Meal Bread

Name: Corn Meal Bread
Yield: Makes 1 Loaf
Ingredients: 85 ml/3 fl oz/5 tbsp lukewarm milk; 15 ml/1 tbsp corn oil; 5 ml/1 tsp salt; 100 g/3½ oz/scant 1 cup corn meal; 140 ml/5 fl oz/⅝ cup lukewarm milk; 275 g/10 oz/2½ cups unbleached white bread flour; 400 g/14 oz/3½ cups unbleached white bread flour; 30 ml/2 tbsp corn oil; 200 g/7 oz/1¾ cups corn meal; 150 ml/5 fl oz/⅔ cup warm water; 10 ml/2 tsp light muscovado sugar; 7.5 ml/1½ tsp light muscovado (brown) sugar; water, for glazing; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 225 ml/8 fl oz/scant 1 cup warm water; 5 ml/1 tsp easy bake dried yeast; 350 g/12½ oz/3 cups unbleached white bread flour; 22 ml/1½ tbsp corn oil; 150 g/5 oz/1¼ cups corn meal; 7.5 ml/1½ tsp salt; 7.5 ml/1½ tsp easy bake dried yeast; 90 ml/3 fl oz/6 tbsp lukewarm milk; 210 ml/7½ fl oz/scant 1 cup warm water; polenta, for sprinkling

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This scrumptious bread has a sweet flavour and crumbly texture. Use a finely ground corn meal (also known as maize meal) from the health-food store. The coarsely ground meal used for polenta makes a good topping.

Ingredients

Small

150 ml/5 fl oz/⅔ cup warm water
85

Bread
Vegetarian

Method

Pour the water, milk and corn oil into the pan. Reverse the order in which you add the wet and dry ingredients if the instructions to your machine specify this.
Add the flour and the corn meal, covering the water. Place the salt and sugar in separate corners. Make a shallow indent in the flour; add the yeast.