A Tradition in Family Baking

Herb Corn Bread

 
4.0 from 1 reviews
Herb Corn Bread
The quintessential bread for making sandwiches with leftover roast chicken or turkey. Herb corn bread is also the perfect choice for making homemade stuffing.
Yield: 1 loaf
Ingredients
Small loaf (1 lb)
  • ½ cup water
  • ½ cup evaporated milk
  • 2 Tbsp vegetable oil
  • 2¼ cups bread flour
  • ¼ cup yellow cornmeal
  • 1 tsp salt
  • 2 Tbsp sugar
  • Pinch dried sweet marjoram
  • Pinch dried ginger
  • ¾ tsp celery seed
  • ¾ tsp dried sage
  • 1½ tsp RED STAR Active Dry Yeast
Medium loaf (1 1 /2 lbs)
  • ½ cup water
  • ¾ cup evaporated milk
  • 3 Tbsp vegetable oil
  • 3 cups bread flour
  • ⅓ cup yellow cornmeal
  • 1½ tsp salt
  • 3 Tbsp sugar
  • ⅛ tsp dried sweet marjoram
  • ⅛ tsp dried ginger
  • 1 tsp celery seed
  • 1 tsp dried sage
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
Large loaf (2 lbs)
  • ½ cup, plus 2 Tbsp water
  • 1 cup evaporated milk
  • ¼ cup vegetable oil
  • 4 cups bread flour
  • ½ cup yellow cornmeal
  • 2 tsp salt
  • ¼ cup sugar
  • ¼ tsp dried sweet marjoram
  • ¼ tsp dried ginger
  • 1¼ tsp celery seed
  • 1¼ tsp dried sage
  • 1 Tbsp RED STAR Active Dry Yeast
Instructions
Bread Machine Method
  1. Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When baking cycle is complete, remove bread from pan and cool on rack. See our Bread Machine section for more helpful tips and information.
Mixer Methods
  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120º to 130º F.

  2. Hand-Held Mixer Method
  3. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  4. Standard Mixer Method
  5. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  6. Food Processor Method
  7. Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping and Baking
  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-inch bread pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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4 Comments
  1. What size loaf are the baking instructions for?

    • Hi Francine,
      If you are making this by hand (not using a bread machine), use the ‘medium loaf’ ingredient list. Bake in a 9×5-inch bread pan.

      Happy baking!
      Carol

  2. Can I substitute white whole wheat for the bread flour in this recipe?

    • Hi Marge,
      You can substitute white whole wheat flour, but will most likely get a denser loaf. I would recommend substituting in 25-50% white ww flour and the remaining flour as bread flour to start with and go from there. Keep an eye on your dough so it is not too wet/dry – you may need to adjust the total amount of flour to compensate for the ww flour.

      Happy baking!
      Carol

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