This is a close second to Anadama Bread (Week 38). It’s not as complex, but that can be a good thing: the ingredients list is shorter and it doesn’t take as much time. I found the recipe on the Red Star Yeast website, which is a reliable source for bread recipes, and also has a great Resources page for all sorts of tips on bread baking. If you’re new to baking, it’s worth taking a look at it before you get started — and you should also check out Breademic’s Tips and Video pages, as well!

I made a few adjustments to the method, and included a couple of optional ingredients. My updated version is below; the original recipe is here. And, in case you’re wondering what the difference is between cornmeal, corn flour, polenta, and grits, this article from Epicurious has the answers!

• 3 tablespoons (42g) unsalted butter
• 1/4 cup (85g) honey
• 1 cup (237ml) whole milk
• 1 cup (140g) yellow cornmeal
• 2 1/2 to 3 cups (300-360g) all-purpose flour
• 1 1/2 teaspoons table salt
• 1 (0.25oz) package (7g) or 2-1/4 teaspoons yeast
• OPTIONAL
  • 2 Tbsp orange zest
  • 1 cup dried cranberries
• Butter for the top

1. Warm the milk with butter until butter melts. You can do this on the stovetop, or microwave.
2. Add the honey, and stir until combined.
3. Pour into the bowl of a stand mixer, or a large mixing bowl.
4. Add cornmeal and whisk to combine.
5. Let rest until temperature reaches120-130°F.
6. Measure in 300g of flour, and the salt and yeast.
7. Place bowl in the mixer which is fitted with the paddle attachment.
8. Knead on medium-low speed for 5-7 minutes. If you need to add more flour, just add 1 Tbsp at a time — no more than 4, tops. Dough should be coming away from the sides, and be sticky, but not wet.
9. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 – 2 hours.
10. Remove dough onto a lightly oiled surface, and flatten out to an 8″ rectangle.
11. Starting on a short side, roll up the dough and place seam-side down in a greased 9×5-inch loaf pan.
12. Cover with plastic wrap and let rise until doubled again, about 30 minutes to an hour. Meanwhile, preheat oven to 375°F.
13. Bake until the top is golden, about 40-45 minutes.
14. Remove from tin, and brush with butter (it’ll melt as it touches the hot loaf).
15. Let cool before slicing.