Cornmeal White Sandwich Bread
Soft but hearty with a delicious flavor (thanks to the cornmeal), this white sandwich bread is so good. It holds together well, making it great for sandwiches or toast. And with a single rise time, it is quicker than your average bread recipe.
Ingredients
- 3 cups water
- 1 cup (5.25 ounces) cornmeal see note
- ⅓ cup canola or other neutral flavored oil
- ⅓ cup (2.5 ounces) granulated sugar
- 1 tablespoon salt
- ⅓ cup (1.7 ounces) vital wheat gluten or gluten flour see note
- 4 to 5 cups all-purpose white flour
- 2 tablespoons instant yeast see note
Instructions
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Grease 2 standard sized bread loaves well or spray with cooking spray and set aside.
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In a medium saucepan heat water and cornmeal on medium high, whisking mixture continuously just until is starts to thicken into a porridge-like consistency. Remove from heat.
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In the bowl of a stand mixer with dough hook attachment add the oil, sugar and salt. Add the hot cornmeal porridge to the stand mixer. Then add the gluten flour, and 2 cups of white flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot porridge mixture.
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Turn on mixer and mix, adding additional flour, stopping mixer occasionally to feel the dough. Stop adding flour when the dough feels tacky. It will still stick a little bit to your fingers but should not be super sticky. Flour should not be added after this point even if you have not added the full amount listed in the recipe. Then let the mixer mix for an additional six minutes.
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Divide dough into 2 loaves (I use a bench scraper for this). Put dough in prepared pans and cover with a thin, lightweight dish towel.
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Let the bread dough rise in the pans until the bread is doubled and fills the pans. This should take about 30 minutes, but it may take a little longer if your kitchen isn’t warm enough.
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While bread is rising, preheat the oven to 400 degrees F. When the bread has risen, bake it at 400 degrees F for 5 minutes. Then turn down the heat to 350 degrees F (leaving the loaves in the oven the entire time) and continue baking for 20-25 min or until loaves are golden brown. Remove bread from the pans immediately and let loaves cool on a cooling rack.
Recipe Notes
1. For the cornmeal I use freshly popcorn that I grind in my grain mill (this is the grain mill I have) at home. If you do not have a grain mill you can also use cornmeal from the store.
2. For best results, stop heating the cornmeal porridge as soon as it starts to thicken or it will get too thick, making for a denser bread.
3. I use Bob’s Red Mill Vital Wheat Gluten Flour in this recipe. I buy mine in a 25 pound bag at WinCo, but they also sell it in their bulk bins. If you don’t have a WinCo you may be able to find it in smaller quantities at Walmart or another local grocery store or buy it online (Amazon carries gluten flour).
4. I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
5. For step-by-step basic bread making instructions with pictures see this whole-wheat bread post: https://thecookstreat.com/whole-wheat-bread/