yeast cornbread

yeast cornbread

 Michael Sawinski Hush’s Yeast Cornbread dough
170 g Yellow cornmeal (1 cup)
345 g AP flour (2 3/4 cups)
30 g Powder Milk (1/4 cup)
25 g Sugar (2 Tbsp)
10 g Salt (1 1/2 tsp)
6 g Instant yeast (2 tsp)
45 g Butter, softened (3 Tbsp)
285 g Water, warm, 105* F (1 1/4 cups)

Add all dry ingredients, except use only 170 grams of the flour, into a bowl of a stand mixer. Mix with paddle until combined.
Add the softened butter and water, mix with paddle on low until combined. Increase the speed to the next level and mix till no lumps.
Switch to dough hook, add the remaining flour, mix on low till combined. Increase speed to the next level and knead until smooth and elastic, 5-6 minutes. Dough will be slightly tacky.
Roll dough into a ball and place into a oiled container, cover. Let rise until doubled, about 60-90 minutes.
Can be made in a 8×4 loaf pan, free form, or rolls.
Baked in a preheated 375* F oven.
Loaf: 35-40 minutes
free form: 25-30 minutes
Rolls: 12-15 minutes (depending on size/amount)