Yeast Corn Bread

2 cups water
1 cup corn meal
2 teaspoons salt
¼ cup melted butter
3 tablespoon soy milk powder (optional)
1 cup warm milk
4 teaspoons dry yeast
3 tablespoons honey
2 eggs
3 ½ – 4 cups unbleached white flour

Heat the water to boil and sprinkle in the corn meal. Stir to prevent lumping. Add the salt and butter. Remove from the heat and cool until warm to the touch. In a large bowl, dissolve the yeast in the warm milk. Add the honey and stir to dissolve. Add 2 cups flour and beat two minutes. Scrape down the inside of the bowl. Add the corn meal mixture. Beat to blend. Add the eggs, one at a time and beat after each addition. Scrape down the inside of the bowl.

Blend the soy milk powder into the remaining flour and gradually add the mixture to the batter. Scrape down the inside of the bowl. When the dough leaves the side of the bowl, turn it out onto a sprinkling of flour. Knead 6-8 minutes or until the dough is smooth and elastic. Place the dough in an oiled bowl, turn to coat all sides, cover, and let rise until doubled in bulk.

Press out the remaining air bubbles. Divide the dough into two equal portions and form the loaves. Place in buttered loaf pans and let rise until nearly doubled in bulk. Bake on the middle over rack at 400º for 30-35 minutes. When the loaves are finished, remove from the pan and cool on a rack.

This recipe comes from Town & Country Creative Breads, by Ferne Carter Chapman.