Cornmeal and Wheat Germ Bread
- In a large mixing bowl combine 2 cups of the flour and the yeast. Heat milk, sugar, oil, and salt just until warm (120 to 130 degrees F). Add to flour mixture. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in cornmeal and wheat germ. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a bowl sprayed with nonstick coating; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch down; divide into 6 portions. Cover; let rest 10 minutes. Roll each portion into a 10-inch rope.
- For each loaf, braid 3 ropes together and tuck ends under. Spray two 8x4x2-inch loaf pans with nonstick spray coating. Place braids in pans. Cover; let rise until nearly double (about 30 minutes). Bake in a 375 degree F. oven about 30 minutes or until done. To prevent overbrowning, cover loaves with foil the last 5 minutes of baking. Remove from pans; cool. Makes 2 loaves (28 servings).
From the Test Kitchen
Cool completely. Wrap in foil and seal in freezer container; freeze up to 3 months. Thaw before serving.
Nutrition Facts (Cornmeal and Wheat Germ Bread)
- Per serving:
- 108 kcal ,
- 2 g fat
- 47 mg sodium ,
- 19 g carb. ,
- 3 g pro.