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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Such a yummy bread that I grew up with in New England, slightly toasted dripping in butter is the best. There are lots of stories about how the bread was named, but my favorite is that the captain of a fishing schooner came home and to his dismay was being fed corn meal and molasses for dinner once again, so he got up and said Dammit Anna, I won't have this again so he threw some flour in the bowl and cooked it in the oven and that is how it started. Read more . I'm lucky to have a Kitchen Aid Pro 600 so it does all of the kneading for me. Ingredients:
1 1/2 cups boiling water |
1/2 cup cornmeal |
1/2 cup molasses (i like to mix grandmas brand, it's a bit sweeter than others that i've tried) |
2 tablespoons vegetable shortening |
1 level tbsp of active dry yeast (i use bob'sred mill) or 1 packet other brand |
1/8 cup tepid water to desolve yeast |
1 teaspoon fine sea salt |
4 cups unbleached flour |
Directions:
1. In mixing bowl, pour boiling water over cornmeal, mix well, cover and let stand for 20 minutes
2. Dissolve yeast in tepid water and let stand for 10 or until creamy
3. Mix salt, molasses and shortening in to cornmeal mixture
4. Mix in desolved yeast
5. Slowly add flour and mix thoroughly (I use my KA, but you may need to turn this out on to a lightly floured surface and knead until smooth-about 5-7 minutes)
6. Place dough in a lightly greased bowl and turn it to coat with oil, cover with damp cloth and let rise until doubled in size (about 1 hour)
7. Pre-heat your oven to 375 degrees
8. Punch down dough, cut in half and form into loaves, place into lightly greased pans, cover and let rise until doubled in size again (about 45 minutes)
9. Bake bread loaves at 375 degrees for about 45 minutes or until top is golden brown and the bottom sounds hollow when you tap it
10. Cool a bit, cut and drizzle with butter................yum
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