Recipes > Herb Corn Bread Find A Store 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 Print Recipe Pin Recipe 2 Reviews Ingredients3 cups bread flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast3 tablespoons granulated sugar1 1/2 teaspoons salt1/3 cup yellow cornmeal1/8 teaspoon dried sweet marjoram1/8 teaspoon dried ginger1 teaspoon celery seed1 teaspoon dried sage1/2 cup water3/4 cup evaporated milk3 tablespoons vegetable oil InstructionsIn 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 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9×5-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. NotesGet Bread Machine Method here. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
