| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 12 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| 1/2 | c | Corn meal |
| 2 | tb | Butter |
| 1/2 | c | Dark molasses |
| 2 | ts | Salt |
| 2 | pk | Dry granular yeast |
| 1/2 | c | Lukewarm water |
| 1 | tb | Sugar |
| 6 | c | Flour |
| 1/4 | c | Warm melted butter |
INSTRUCTIONS
From: olson@calvin.cc.macalstr.edu Date: Thu, 13 Jan 1994 11:11:01 -0600 Here's a recipe from _The Complete Bread Cookbook_ by Ted and Jean Kaufman: Boil the 2 cups water and gradually add the corn meal in a slow stream, stirring constantly until the mixture is smooth. Add 2 T. butter, the molasses and salt; let stand until lukewarm. Add the yeast to the 1/2 cup lukewarm water, sprinkle with sugar, cover and let stand until foaming and doubled in volume. Add to corn meal mixture. Stir in the flour, gradually, just enough to make a stiff dough. Knead well for 10 minutes. Place in a warm greased bowl, cover and let rise until doubled in bulk. Cut through dough several times with a knife. Cover and let rise again for 45 minutes until doubled in bulk. Toss lightly on a floured board. Knead and mold into two loaves. Place in greased and lightly floured bread pans. Cover and let rise again until doubled in bulk. Bake in a 400 degree oven for 20 minutes; reduce heat to 375 degrees and continue to bake until the loaves are golden brown. Brush bread with warm melted butter and turn on sides on a cooling rack to cool. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“There’s a limit to God’s patience”