"Nutt House" Cornmeal Bread Back to Bread Menu Printer Friendly Page
Recipe By Orville
Preparation Time 4:00
Makes 2 loaves and about 20 rolls (or 10 hoagie buns)
Good Eats Cornmeal Bread Class
Cornmeal Bread Recipe for 1 loaf
1 2/3 cups water
1 cup cornmeal
1/4 cup yeast -- (6 packets)
1 cup hot water -- about 100 degrees
1 tablespoon sugar
1 cup sugar
1/3 cup olive oil
1 stick butter -- melted
2 teaspoons salt
7 cups bread flour -- more as required
Combine the cornmeal and 1 2/3 cups of water. Cook over medium heat stirring constantly until cornmeal is thickened. Set aside to cool. Add the yeast and 1 tablespoon of sugar to 1 cup of hot water, and set aside to activate. Add 1 cup sugar, eggs, oil, salt, and melted butter to mixer bowl. Add about 2 cups of flour and start mixing. Add the yeast mixture and the cooled cornmeal. Continue mixing. Now start adding the rest of the flour. Add flour until the dough balls on the dough hook. The dough should not stick to your dry fingertip when you touch it. Drop dough on a floured surface and kneed slightly and form a ball. If you are not using a mixer with a dough hook, kneed the dough for about 15 minutes. Place dough ball in a large bowl that has the surface coated with butter. Cover dough with a towel and let rise until doubled in size. After dough has doubled pour on to a lightly floured surface cut dough into three 24 oz pieces, or 2 24 oz pieces and about 20 2 oz pieces for rolls or 10 4 oz pieces for hoagie buns. Take a dough ball and roll out to about 8" X 10". Roll the dough into a loaf and seal the ends and bottom by pinching the dough until sealed. For rolls form the 2 oz pieces into balls and place on a buttered baking sheet or one lined with baking paper. To make hoagie buns take 4 oz balls. Roll dough into sticks about 6" long. On a lightly floured surface roll the hoagie sticks into a bun shape about 1/4" to 3/8" in thickness. Brush tops of rolls or buns with melted butter. Place loaves in bread pans and brush with melted butter. Leave uncovered and let dough double in size. Place pans (bread)in a 350 degree oven and bake (40 to 50 minutes) until desired color is attained. Remove bread from pans and place on cooling racks. Let cool completely and then slice. Rolls will bake for about 20 minutes. This bread stores very well in the freezer.
Note: This bread will take longer to rise than white bread or wheat bread.
The Nutt House is a restaurant and hotel located on the square in Granbury Texas. I purchased the bakery that supplied all of the breads and pies for the Nutt House in the late 80's and recieved the cornmeal bread recipe in the deal. Every morning, at 11:00 AM the ladies go out on the sidewalk and ring their dinner bells to call all the hungry travelers in for lunch. This cornmeal bread has been served at the restaurant every day since the late 1800's. I hope you enjoy it, as it has a wonderful flavor. It makes the best dinner rolls I have ever tasted.