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Ingredients
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Quantity
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Honey
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6 tbsp
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Luke warm water
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1 cup
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Active dry yeast
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2 packages
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Cream
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1 1/3 cups
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Butter
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10 tbsp
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Eggs
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4 large
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Cornmeal
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1 ¼ cups
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All-purpose flour or unbleached white flour
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5 cups
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Lukewarm water
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¼ cup
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Salt
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2 ½ tsp
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Makes two loaves
This is a cornbread with a particularly crunchy texture and
scrumptious flavor
Stir the honey into the cup of lukewarm water. Add the yeast and
stir. Allow the mixture to stand for 20 minutes. Scald the cream in a saucepan,
remove it from the heat, add the butter and stir until melted. Break the eggs
into a large bowl and beat them until they turn pale yellow. Stir the yeast
mixture and the milk and butter mixture into the eggs. Add the cornmeal and
flour. Beat with electric mixter at high speed for 3 minutes, gradually adding enough
lukewarm water to make a soft, light, elastic dough. Scrape the bowl
occasionally. Add the salt to the dough and beat at high speed of 3 minutes
more, again scraping the bowl occasionally. Cover the bowl with a towel and
allow the dough to rise in a warm, draft-free place for 1 ¼ hours, or until
double in volume.
Punch the dough down and beat it for 5 minutes. Grease two bread
pans with oil and put half the dough in each pan. Cover the pans and allow the
dough to rise again in a warm, draft-free place for 1 ¼ hours, or until double
in volume. Put the loaf pans in the oven, turn on the oven, and bake 15 minutes
at 400 degrees F. Lower the heat to 325 degrees F. and bake 30 to 35 minutes
longer.
