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Cornmeal Honey Bread

Cornmeal Honey Bread


1 1/2 Pound Loaf
1 1/8 cups water
1 1/2 tablespoons unsalted butter, cut into pieces
3 tablespoons honey
2 2/3 cups bread flour
1 /3 cup yellow cornmeal
1/3 cup dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
1 3/4 teaspoons SAF yeast or 2 1/4 teaspoons bread machine yeast

2 Pound Loaf
1 1/2 cups water
2 tablespoons unsalted butter cut into pieces
1 /4 cup honey
3 1/2 cups bread flour
1/2 cup yellow cornmeal
1/2 cup dry buttermilk powder
1 tablespoon plus 2 teaspoons gluten
1 1/2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast


- Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Cornmeal Honey Bread
Nutrition Information
Cornmeal Honey Bread (2 lb. Loaf)
Serving Size:
Amount Per Serving
Calories 2513.33
Calories from Fat 234.42
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 18%
Vitamin C 44%
Calcium 4%
Iron 166%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 2084.5mg
Change serving size to get new nutritional values
Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon