| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Corn meal |
| 3 |
tb |
Shortening |
| 1/4 |
c |
Molasses |
| 2 |
ts |
Salt |
| 3/4 |
c |
Boiling water |
| 1 |
|
Pkg, active dry yeast OR 1 cake compressed |
| 1/4 |
c |
Warm water |
| 1 |
|
Egg beaten |
| 3 |
c |
Sifted all-purpose flour |
INSTRUCTIONS
Combine corn meal, shortening, molasses, salt and boiling water in a large
bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve,
then stir yeast, egg and HALF of the flour into corn meal mixture. Beat
vigorously. Stir in remaining flour and mix thoroughly till dough forms a
soft ball. Use your hand if it seems easier. Transfer to a greased loaf
pan, cover with a cloth, and set in a warm place till dough reaches 1 inch
above the pan. Sprinkle top with a little corn meal and salt. Bake in
preheated 350 F. oven for 50 to 55 minutes. Cool before slicing.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”