All the flavours of cornbread in a yeast bread form! Enjoy this bread anywhere you'd have cornbread. Try it toasted and for sandwiches, too.
It may not be prime bread-baking weather exactly, but it's prime corn season, so I couldn't resist making a bread using all the corn that is around right now. I always enjoy classic skillet cornbread, so I wanted to bring those same great flavour to a yeast bread loaf.
I used fresh corn kernels here, but you can easily make this with canned or frozen corn, when fresh corn isn't in season. So if you've started to crave your first pot of chili as Fall approaches, you won't go wrong adding this delicious bread to the meal!
Jalapeño - use as much or as little jalapeño as you like. It is fine to adjust up or down in quantity, at will.
Corn - you can start with raw corn that is cut from the cobs or simply thaw some frozen corn. Alternately, if you have left-over corn or grilled corn or any other cooked corn, it will also work, but will give a slightly different flavour to the bread (not in a bad way - just different :)
Cornmeal - fine cornmeal is best, though a more coarse grind would also work.
Cheese - I love cheddar cheese here, but any cheese option is fine, as long as it is shreddable. Again, you can add more or less, as you like.
Yeast - you will need either Active Dry Yeast or regular Instant Yeast, such as SAF Brand yeast. Quick or rapid rising yeast isn't recommended for this classic two-rise bread.
Need some help understanding how to shape a twisted bread? I've made a short video showing the process ...
- This bread uses a starter dough - a "Poolish", which is simply part of the flour, combined with the yeast and some water, that is allowed to ferment for a bit before making the finished bread dough. It's done to add some extra flavour to the finished bread. Ideally, you'll let it sit about 2 hours, but if you are up against the clock, you can scale it back to as little as 30 minutes. Obviously, you'll sacrifice a bit of that flavour I talked about, but it will still be a great bread.
- Always keep in mind that the flour amounts specified for yeast bread recipes are always approximate. You may need to use more or less than specified. As such, don't add all the flour at once, but rather add in ever smaller increments, and mixing between additions. Add only enough flour to the dough as needed to produce a moist dough that cleans the bowl well.
Jalapeño, Corn and Cheese Yeast Bread
- 6 Tbsp lukewarm water
- 3/4 tsp active dry or regular instant yeast, not rapid or quick rise
- 1/2 cup + 2 Tbsp Tbsp all purpose flour
- All of the Starter Dough, from above
- 1/3 cup lukewarm water
- 1 1/4 cups all purpose flour
- 1/2 cup + 1 Tbsp cornmeal, white or yellow
- 1/2 cup corn kernels, fresh cut from the cob, frozen corn thawed or canned corn (115g)
- 1 large egg
- 1 Tbsp honey, or white sugar
- 2 1/2 tsp vegetable oil, or other neutral-tasting oil
- 1 1/2 tsp fine sea salt
- 1 medium jalapeno pepper, cored, seeded and diced
- Cheddar cheese, shredded, about 1 1/2 cups, but you can add as much or as little as you like
- Make the starter dough: (I do this in the bowl of my stand mixer, or you can use a large bowl). Add the lukewarm water to the bowl. Sprinkle the yeast over-top. Add a pinch of sugar if you like. Let stand a few minutes to proof, then stir in the flour until smooth. Cover bowl and let stand until very bubbly, about 1 - 1 1/2 hours.
- Make the dough: To the bowl with the starter dough (in my case, the bowl of my stand mixer, fitted with the kneading hook), add the water, 1 cup of the flour, cornmeal, corn kernels, egg, honey, old and salt. Mix to combine with the kneading hook. Add the jalapeno and mix to combine. Start adding additional flour, in small increments, until the dough cleans the bowl and wraps around the kneading hook. Remove dough to a work surface and knead a few minutes, adding a bit of flour, as necessary, if dough is sticky. Remove dough to a greased bowl, cover and let rise until doubled, about 90 minutes.
- Remove dough to a work surface and deflate. Roll dough into a 12x16-inch rectangle. Scatter the shredded cheese over the dough. (*See the Recipe Video below for a demonstration of how to shape the dough if it isn't clear to you from the instructions). Starting from the long side, roll the dough up jelly-roll style and pinch the seam together well. Turn the dough seam side down. Using a sharp knife, cut down the centre of the roll from end to end, into two pieces. Adjust the pieces slightly so the cut side is up. Pinch together the two pieces at the end furthest from you. Take the piece on the right side and lay it over the left side. Repeat twisting the pieces together and pinch together the near end once twisted. Place into a greased 8x4-inch loaf pan. Cover with plastic wrap and let rise until doubled.
- Preheat oven to 350F.
- Bake at 350F for about 45 minutes. Check at about 35 minutes and loosely cover top with a sheet of aluminum foil if the top is browned enough already, to prevent over-browning. If you have an instant read thermometer, bake bread until you have an internal temperature of 200-205F.
- Remove from oven. Allow to stand a couple of minutes, then remove to a cooling rack to cool completely.
- Bread will keep in an airtight container at room temperature for a couple of days. It will also freeze well.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.