Delicious Homemade Cornmeal White Sandwich Bread Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan option, while egg substitute can be less expensive.

Add 1/2 cup of milk, 1 and 1/4 cups of water, 1/4 cup of sugar, 1 tbsp of salt, 1/4 cup of shortening, and 1 cup of cornmeal to a sauce pot over medium low heat.

Stir occasionally until the shortening melts and the cornmeal starts to cook and thicken; remove from heat and let cool slightly until warm.

Stir in 2 and 1/4 teaspoons (or one packet) of dry active yeast and set aside until bubbles form, about 8-10 minutes.

Add 6 and 1/4 cups of all-purpose flour and stir until a dough starts to form.

Tip the dough onto a lightly floured counter and knead for about 10 minutes until smooth.

Coat a large bowl with oil, turn the dough to coat, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot until doubled, about 1 and 1/2 hours.

Tip the dough out onto the counter and split it in half.

Shape each half into a loaf by flattening, folding in thirds, and rolling into a log; pinch the ends to seal.

Cover the loaves and let rise in a warm spot until doubled, about 1 hour.

Preheat the oven to 425°F (220°C).

Bake the loaves for 30 minutes or until golden brown and sounds hollow when tapped.

Brush the tops with butter after baking, if desired, and allow to cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens