Yeast Corn Bread Loaf

I realized that this is pretty much Anadama bread without the molasses. It's pretty good, but I'm guessing that I would like Anadama bread better since I have a sweet tooth the size of Texas. If you're not looking for a sweet bread, but you like the texture of the cornmeal, make this recipe. We had it with zucchini lasagna and some sweet corn. Yummy meal.


Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour

Directions
In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

Nutritional Facts1 slice equals 129 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 254 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.