| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 10 | Servings | |
INGREDIENTS
| 1/3 | c | Cornmeal |
| 1 | ts | Salt |
| 1 | pk | Active dry yeast |
| 3 | c | All-purpose flour |
| 1/4 | c | Light molasses |
| 3 | tb | Margarine or butter |
| 1 | lg | Egg |
INSTRUCTIONS
From: christi@meaddata.com (Christi Wilson) Date: 12 Jan 1994 23:31:22 GMT Good Housekeeping, October 1992. About 3.5 hours before serving or day ahead: 1. In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat molasses, margarine or butter, and 1 cup water until very warm (120 degrees to 130 degrees F). Margarine or butter does not need to melt completely. Meanwhile, grease a 2-quart souffle dish or casserole. 2. With mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in remaining 1 cup flour to make a soft dough. 3. Place dough in souffle dish. Cover and let rise in warm place (80-85 degrees F) until doubled, about 1 hour. 4. Preheat oven to 375 degrees F. Bake bread 30-35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack. Makes 1 round loaf, about 10 servings. Each serving: About 210 calories, 5 g fat 21 mg cholesterol, 270 mg sodium. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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