Yeasted Honey Cornbread

This is not quite as cake-like as regular corn bread (not that I have anything against regular cornbread) - it's a cross between cornbread and a yeast bread.  It's very tasty with honey and butter an it's very quick and easy to make.

Yeasted Honey Cornbread

Yield: 1 loaf

Ingredients

• 3 tablespoons (42 grams) unsalted butter
• 1/4 cup (85 grams) honey
• 1 cup (237 ml) whole milk
• 1 cup (140 grams) yellow cornmeal
• 2 1/2 - 3 cups (300-360 grams) all-purpose flour
• 1 1/2 teaspoon salt
• 1 tablespoon (1 envelope, 7 grams) Active-Dry Yeast
• Melted butter, for brushing

Instructions

1. In a small saucepan over low heat, warm the butter, honey and milk. Heat until butter is melted and mixture is smooth. Remove from heat and let cool for 5 minutes, or until 120-130 degrees F.
2. In the bowl of a stand mixer fitted with a dough hook attachment, combine the cornmeal, 1 1/2 cup of the all-purpose flour, salt and yeast. Add the warm milk mixture and mix until combined.
3. With the mixer on medium low speed, add the remaining all-purpose flour 1/4 cup at a time until dough clears the bowl and is only slightly sticky to the touch (you may not need the full 3 cups of flour). Continue to knead until smooth and elastic, about 5-7 minutes.
4. Shape dough into loaf by pulling the sides down and pushing them up through the middle of the bottom of the dough.  Place seam-side down in a greased 9x5-inch loaf pan.
5. Cover with towel and let rise until doubled, about 30-60 minutes. Meanwhile, preheat oven to 375 degrees F.
6. Bake until the top is golden, about 25-30 minutes. Brush with the warm loaf with melted butter. Serve warm or at room temperature with honey and butter (or honey-butter!).