| 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.
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