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Cornmeal Sandwich Bread Recipe

Cornmeal Sandwich Bread Recipe

By What’s Baking

A moist, tender sandwich bread with a delicate cornmeal crunch and rich honey undertones that's perfect for everything from morning toast to hearty sandwiches.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
1 loaf (16 slices)
An overhead shot of freshly-baked cornmeal sandwich bread showcases its golden-yellow crust with a slight cornmeal dusting. A cross-section view reveals the bread's tight, even crumb structure with tiny yellow cornmeal specks throughout. The loaf sits on a rustic wooden cutting board with a linen tea towel, partially sliced to reveal its soft, tender interior. Shot in warm natural light that highlights the bread's golden tones, with a butter dish, honey jar, and scattered cornmeal adding contextual elements. Steam rises subtly from the freshly-cut slice, suggesting warmth and freshness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">100g fine yellow cornmeal</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">40g honey</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">250ml warm water (about 38°C)</li><li class="ingredients-single-item">15ml vegetable oil</li><li class="ingredients-single-item">Extra cornmeal for dusting (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">900g (2lb) loaf tin</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, whisk together the bread flour, cornmeal, instant yeast, and salt. Keeping the salt and yeast separate initially prevents the salt from inhibiting yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate small bowl, dissolve the honey in the warm water (around 38°C - it should feel warm but not hot to touch). Add the softened butter and stir until mostly melted. The butter adds richness and helps create a tender crumb while the honey provides subtle sweetness and helps feed the yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the liquid mixture into the dry ingredients. If using a stand mixer, attach the dough hook and mix on low speed for 2-3 minutes until the ingredients come together into a rough dough. If mixing by hand, use a wooden spoon to combine everything into a shaggy mass.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the mixer speed to medium and knead for 7-8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for about 10 minutes. The dough should feel slightly tacky but not sticky - the cornmeal will give it a slightly different texture than traditional bread dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly oil a large bowl with the vegetable oil. Form the dough into a ball and place it in the bowl, turning once to coat all sides with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 60-90 minutes. Look for a visibly larger, puffy dough that springs back slowly when gently poked with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn it onto a lightly floured surface and pat into a rectangle roughly the length of your loaf tin. Fold the rectangle into thirds like a letter, then roll it up tightly from one short end, pinching the seam to seal. This folding and rolling technique creates a tight structure that will help the bread rise evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lightly grease your loaf tin and place the shaped dough seam-side down in the tin. Cover loosely with oiled plastic wrap and let rise again until the dough has crowned about 2.5cm above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, you can sprinkle a little extra cornmeal on top for decoration if desired. Bake in the preheated oven for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, loosely cover with aluminum foil halfway through baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately turn out onto a wire rack. If the bread doesn't release easily, run a knife around the edges. Let cool completely before slicing, at least 1 hour. Cutting too soon will result in a gummy texture as the bread needs time to finish its internal steam-cooking process.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, slice with a serrated knife to enjoy. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months. This bread makes excellent sandwiches and toast, with the cornmeal adding a subtle crunch and sweet corn flavor.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 165 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 1.5 g
🍞 Carbohydrates: 30 g
🍭 Sugar: 3 g
🍗 Protein: 5 g
🫀 Cholesterol: 6 mg
🧂 Sodium: 190 mg

Chef’s Notes

A few helpful details for making this recipe.

Why add cornmeal to sandwich bread?

Cornmeal adds a lovely textural contrast with a subtle crunch, plus a mild corn flavour that complements both sweet and savoury toppings. It also helps create a golden colour, adds nutritional value with extra minerals and fibre, and yields a slightly more substantial loaf perfect for holding sandwich fillings.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the dough with a wooden spoon until combined, then knead by hand on a lightly floured surface for about 10 minutes until smooth and elastic. The tactile experience can actually help you better understand when the dough reaches the perfect consistency.

How can I store homemade bread to keep it fresh longer?

For maximum freshness, cool your bread completely before storing. Keep it in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the bread first, then freeze in a freezer bag for up to 3 months. Defrost slices as needed or toast directly from frozen.

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