| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 10 | Servings | |
INGREDIENTS
| 1/3 | c | Cornmeal |
| 1 | t | Salt |
| 1 | Active dry yeast | |
| 3 | c | All-purpose flour |
| 1/4 | c | Light molasses |
| 3 | T | Margarine or butter |
| 1 | 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: 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. 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. Place dough in souffle dish. Cover and let rise in warm place (80-85 degrees F) until doubled, about 1 hour. 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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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 19.1mg
Sodium: 268.6mg
Potassium: 59.7mg
Carbohydrates: 31.8g
Fiber: 1.3g
Sugar: <1g
Protein: 4.8g