I am so excited to eat this bread later on today with dinner. I made a loaf this morning and it came out beautifully! I know you will enjoy this recipe just as much as I do 🙂
Check out what our friends over at Just A Pinch had to say about this:
This is for a bread machine, but could be made by hand, also. I like the cornmeal in it – gives it a New England flavor, but not a bit like cornbread.
Truthfully, I was worried to use the cornmeal in this recipe as I wanted a fluffy loaf of bread with the perfect texture but the cornmeal did not make this bread dense or heavy at all.
7 oz warm water
1 1/4 tsp Morton salt
2 Tbsp apple butter or applesauce
1 large Eggland’s Best egg
1/4 c molasses
1/2 c cornmeal (not cornbread mix)
2 c+ 2 tbsp Gold Medal bread flour
1 c whole wheat flour
2 1/4 tsp Red Star active dry yeast
Measure all ingredients into the bread pan of your bread machine, in the order given. If your machine has a “sweet” setting, use that; otherwise, use the “basic” setting. Operate machine according to manufacturer’s instructions.
To make by hand: Stir together liquid ingredients and salt. Add in corn meal and bread flour. Knead in (by hand or with dough hook mixer) the whole wheat flour until bread is smooth and elastic. Let rise in a warm place for 1 hour. Punch down and let rest 10 minutes.
Shape into a large loaf (9 x 5 inch size) and place in a large greased bread pan. OR, divide dough in half and place in 2 greased metal coffee cans (nowadays, you would use something like a large sized baked beans can – a #3 can, or 3 1/2 cup capacity). Set pan/cans in a warm place and allow bread to rise about 1 hour. Bake in a preheated 350° oven about 25 – 35 minutes, until loaf sounds hollow when tapped. The large loaf may take 5 minutes more, or 40 minutes. Remove immediately from pan/cans and cool on wire rack.
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Quick Tip: Make a double batch and freeze a loaf for later!
Thanks again to Just A Pinch for this amazing recipe.