With a damp kitchen towel, cover the dough bowl and set aside in a warm place for 1½ hours.
Uncover the bowl and with your hands, punch down the dough.
Place the dough onto a generously floured surface and divide in 2 portions.
With your hands, knead 1 dough portion for 5 minutes and then divide it into thirds.
Roll each divided piece into a 1½-inch long snake.
With your fingers, pinch the ends of three snakes together firmly and braid from the middle.
Repeat with remaining dough portion.
Grease 2 baking sheets.
Place 1 braid onto each prepared baking sheet.
With a kitchen towel, cover each braid and set aside in warm place for 1 hour or until doubled in size.
Preheat your oven to 375ºF.
In a small bowl, beat the remaining egg.
Coat the top of each braid with beaten egg generously.
Bake for approximately 40 minutes or until golden-brown and sounds hollow when tapped.
Remove the bread pan from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack to cool completely before slicing.
With a sharp knife, cut the bread into desired-sized slices and serve.
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 30
Nutritional Values
Calories 163
Total Fat 2.7 g
Saturated Fat 0.3 g
Cholesterol 16 mg
Sodium 240 mg
Total Carbs 30.3 g
Fiber 1 g
Sugar 4.8 g
Protein 4.2 g
Cornbread
Ingredients
1¼ cups warm water, divided
1 (¼-ounce) package active dry yeast
1 cup yellow cornmeal
