| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Loaves | |||
INGREDIENTS
| 5 1/2 | c | Unsifted flour (up to 6-1/2) |
| 2 1/2 | ts | Salt |
| 1 | c | Yellow corn meal |
| 2 | pk | Active dry yeast |
| 1/4 | c | Margarine or butter |
| 2 | c | Very hot tap water |
| 1/2 | c | Molasses (at room temperature) |
INSTRUCTIONS
from "Fleiscmann's New Treasury of Yeast Baking" published about 1970 Combine 2 1/2 cups flour, salt, corn meal, and yeast in bowl. Add softened margarine. Gradually add very hot tap water and molasses and beat for 2 minutes at medium speed of electric mixer, scraping bowl as needed. Add 1/2 cup flour or enough to make a thick batter. Beat at high speed for 2 more minutes. Stir in enough additional flour to make a soft dough. Turn out on floured board, and knead for about 8 to 10 minutes, until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about an hour. Punch down, shape into two loaves, place in greased 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Let rise again, about 45 minutes. Bake at 375 F 35 to 40 minutes or until done. Cool on wire racks. Posted to Digest bread-bakers.v097.n006 by Patt Bromberger <patt@squid.tram.com> on Jan 20, 1997.
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