Cornmeal Herb Bread Recipe # 546

Yield: 2 loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
1-1/2 cups warm water (100° to 110°F) 
2 envelopes Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
1/2 cup vegetable oil
1/2 cup honey
1 tablespoon salt
1 tablespoon wheat gluten
1-1/2 cups cornmeal
4-1/2 to 5 cups whole wheat flour
1 tablespoon Spice Islands® Poppy Seed
1 teaspoon Spice Islands® Celery Seed
1 teaspoon Spice Islands® Basil
1 teaspoon Spice Islands® Sage
1/2 teaspoon Spice Islands® Dill Weed
1 large egg
1 egg white, beaten with 1 tablespoon water
1 tablespoon Spice Islands® Sesame Seeds

Place 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, oil, honey, salt, gluten, cornmeal and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add poppy and celery seeds, herbs, egg, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; remove to lightly floured surface. Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Brush surface of loaves with egg white mixture; sprinkle with sesame seed. Bake at 375oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

Nutritional Information:  
Per Serving:
Serving size: 1 slice; (about 1/31 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 150; Total fat 4.5 g; Saturated fat 0 g;  
Cholesterol 5 mg; Sodium 240 mg; Carbohydrates 25 g;
Dietary fiber 3 g (1.5 g/oz); Sugars 5 g; Protein 4 g





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