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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A bread with a long history from pioneer days. Ingredients:
2 cups boiling water |
1/2 cup cornmeal |
3 tbsp butter |
1/2 cup mild molasses |
2 tsp salt |
1/2 cup warm water |
1 tsp granulated sugar |
1 x 1/4 oz active dry yeast |
2 cups unbleached flour |
4 1/2 cups unbleached flour (approx) |
2 tsp butter, melted |
1 tbsp cornmeal |
Directions:
1. Gradually stir boiling water into first amount of cornmeal in large bowl in large bowl Add butter, molasses and salt. Stir well. Set aside to cool to lukewarm.
2. Stir warm water and sugar together in small bowl. Sprinkle yeast over top. Let stand 10 mintues. Add to cornmeal mixture. Stir.
3. Add first amount of flour. Beat on low to moisten. Beat on medium about 2 minutes.
4. Work in enough remaining flour until dough pulls away from sides of bowl. Turn out onto floured surface. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let rise in warm place for 1 to 1 1/2 hours until doubled in bulk. Turn out onto floured surface. Divide into 2 equal 2 loaves. Sprinkle bottoms of 2 greased 9 x 5 x 3 inch loaf pans with second amount of cornmeal. Cover with tea towel. Let rise again for 30 to 45 minutes until doubled bulk.
5. Gently brush tops with melted butter. Sprinkle with third amount of cornmeal. Bake in 375 degrees F oven for 30 to 45 minutes until bread sounds hollow when tapped on bottom of loaf. Turn out onto racks to cool.
6. Makes 2 loaves.
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