Cornmeal Bread

This cornmeal bread is built for the bread machine, with the egg and oil giving the loaf the kind of high rise and tight, sturdy crumb that toasts cleanly and slices well for sandwiches. The yellow cornmeal lends a subtle sweetness and a flecked golden interior that distinguishes it from a plain white sandwich loaf.

Layer the wet ingredients on the bottom of the bread machine pan and the dry on top, with the yeast tucked into a small well kept dry until mixing starts. That order keeps the yeast from waking up too early when it touches the salt or water. Run the machine on the basic or white bread cycle for a medium loaf size, and pull the loaf out as soon as it finishes so the crust doesn’t sweat in the pan.

Kitchen Tips

• Use bread flour, not all-purpose. The extra protein gives the loaf the structure it needs to support the cornmeal and still rise tall.
• Bring the egg to room temperature before adding; cold eggs slow the yeast and you’ll end up with a denser loaf.
• If your machine has a delay timer, skip it for this recipe. The raw egg in the pan will spoil before mixing starts.
• Cool the loaf on a wire rack at least 30 minutes before slicing, or the crumb tears.

Variations

• Swap a tablespoon of honey for the sugar for a softer, more aromatic loaf.
• Stir in a half cup of sharp cheddar and a chopped jalapeño for a spicy cornbread-style sandwich loaf.