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Bread Machine Herb Corn Bread

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
0

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Ingredients

Small Loaf (1-pound bread machine)

  • 1/2 cup water
  • 1/2 cup evaporated milk
  • 2 tablespoons vegetable oil
  • 2 1/4 cups bread flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • Pinch of dried sweet marjoram
  • Pinch of dried ginger
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon dried sage
  • 1 1/2 teaspoon Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

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

Large Loaf (2-pound bread machine)

  • 1/2 cup plus 2 tablespoons water
  • 1 cup evaporated milk
  • 1/4 cup vegetable oil
  • 4 cups bread flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1/4 teaspoon dried sweet marjoram
  • 1/4 teaspoon dried ginger
  • 1 1/4 teaspoons celery seed
  • 1 1/4 teaspoons dried sage
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. 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, 1/2 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.

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