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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.
Herb Corn Bread
Yield 1 loaf

Ingredients

  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1/3 cup yellow cornmeal
  • 1/8 teaspoon dried sweet marjoram
  • 1/8 teaspoon dried ginger
  • 1 teaspoon celery seed
  • 1 teaspoon dried sage
  • 1/2 cup water
  • 3/4 cup evaporated milk
  • 3 tablespoons vegetable oil

Instructions

  • In stand mixer bowl, add 1 cup flour, yeast, sugar, corn meal and dried spices; mix well. In saucepan, heat water, evaporated milk and oil to 120-130°F. Add to flour mixture. Using a paddle attachment, blend at low speed for 1 minute. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-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.
  • Preheat oven to 375°F.
  • Bake for oven 30 to 40 minutes until crust is golden brown. Remove from pan; cool on wire rack.

Notes

Get Bread Machine Method here.