This yeasted Cranberry Cornmeal Bread is soft inside with a slight crunch on the outside. Cornmeal and cranberries in the dough give this bread so much flavor! The perfect bread for a turkey sandwich and the most amazing toast!
Using cornmeal in a yeasted bread
So, you are not confused and you are definitely in the right place!
This bread is NOT cornbread but it does have cornmeal in it!
You may have never used cornmeal in a yeasted bread recipe before but it really is a game changer! Adding cornmeal to the ingredients that normally make up a loaf of yeasted bread adds a texture to the bread that is unbeatable.
The crumb is soft but the cornmeal adds a stronger texture than plain white bread. This soft bread holds up to being sliced and to holding in a million sandwich ingredients.
My personal favorite way to eat this bread is toasted. The texture is almost like an English toasting bread - it crisps up beautifully and soaks up butter when slathered on while the toast is still warm! I like to put on some peanut butter and let it melt a little!
Hold on, I have to go get some toast with peanut butter!
Ingredients in the Cranberry Cornmeal Bread
You'll need just a few simple ingredients to make this bread. You probably already have all of the ingredients on hand!
- Bread Flour - I recommend bread flour (or strong flour if you are in Europe) to make this Cranberry Cornmeal Bread for the added strength that it will give the dough. The higher protein content in bread flour is essential in create a strong gluten structure that will help the bread rise.
- Whole Milk - Milk will help to make this bread extra soft while also adding strength because of the protein content in the milk. You can use 2% milk if that's what you have in the fridge. I have also used almond milk with great success!
- Instant Yeast - I usually keep instant yeast on hand but you can use active dry yeast as well. The method and amount is the same.
- Honey - The honey in this recipe does two things. First, it helps to add just a little sweetness. Second, it helps to extend the shelf-life of the bread. You can use molasses for a stronger flavor or agave nectar if you are vegan.
- Salt - ALWAYS add salt to bread! If you skip it or reduce it, your bread will be flavorless!
- Butter - Just a little bit of butter is added to this bread dough to enrich it. If you are vegan, you can use a vegan alternative butter - my favorite is Country Crock made with olive oil!
- Dried Cranberries (or raisins if you prefer!) - Adds a bit of sweetness and texture. You can leave them out if you'd like a fruitless bread.
- Cornmeal - The cornmeal in this bread adds a wonderful texture to the inside of the bread as well as a little crunch on the outside when you coat the pan with it. You can use yellow or white cornmeal. White cornmeal normally has a finer grind and won't add as much crunch on the outside but is still a delicious addition.
My favorite use for this Cranberry Cornmeal Bread Loaf is for TOAST! The texture of the cornmeal is magical when this bread is sliced and toasted! Trust me on this!
You can also use it for delicious sandwiches - turkey and cranberries? Yes, please! Or use it for amazing French Toast!
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Other Recipes to try
If you are looking for a Cornbread recipe, try my Blueberry Saffron Cornbread.
These Pretzel Buns are a true favorite at my house and so easy!
For a delicious quick bread, you can't beat Irish Soda Bread!
Cranberry Cornmeal Bread
Ingredients
- 1 cup (plus 1 tablespoon) whole milk
- ¼ cup honey
- 2 teaspoons instant yeast
- 3 cups 3 cups bread flour
- ⅓ cups ⅓ cup cornmeal plus more for pan
- 1 ½ teaspoons kosher salt
- 2 tablespoons unsalted butter softened
- ½ cup dried cranberries or raisins
Instructions
- Mix together the milk, honey and yeast and stir well.
- Put the flour, cornmeal and salt in the bowl of a stand mixer (*see note below if you don’t have a stand mixer.). Mix together with the dough hook to combine.
- Pour the wet mixture into the bowl with the flour and mix with the dough hook at low speed to combine. Add the butter and continue to mix until incorporated. Turn the mixer up to speed 3 or 4 and continue to mix for about 5 minutes.
- Grease a bowl and place the dough in the bowl. Cover with cling film or a kitchen towel. Set aside to rise for about 1 ½ hours, until doubled in size. The time will depend on the temperature in your kitchen.
- When the dough has doubled in size, dump it onto a lightly floured countertop. Punch the dough down a bit and then stretch it out to a 8 x 10 inch rectangle. Sprinkle the cranberries or raisins over the dough and press in. Roll the dough up on the long side like you would roll up cinnamon rolls. You will end up with a tube that is roughly 8 inches long.
- Grease an 9×5 loaf pan and then sprinkle in some cornmeal to coat the sides and bottom. Place the rolled up dough in the pan, cover and allow to rise for 1 hour. Preheat oven to 375F.
- Once the dough has doubled in size and filled the pan, bake for 30 to 35 minutes or until the internal temperature reaches 195F. Allow the baked loaf to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Store in a plastic bag or a bread box. This bread is delicious within the first couple of days and makes the most amazing toast! If you do not plan to eat the entire loaf within 3 days, wrap the loaf in foil and then place in a plastic bag and freeze for up to two months.
Sonya says
Anytime you have to much you have baked you know the address to send me and dad some. 😊
Love you Sis
Tanya Ott says
Of course!