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Prep Time: 90 Minutes Cook Time: 45 Minutes |
Ready In: 135 Minutes Servings: 1 |
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This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted. Ingredients:
1/2 cup water |
1/4 cup cornmeal |
2 tablespoons butter |
1/2 cup molasses |
1 (.25 ounce) package active dry yeast |
1/2 cup warm water (110 degrees f) |
3 cups all-purpose flour, divided |
1 teaspoon salt |
Directions:
1. Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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