| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
10 |
Servings |
INGREDIENTS
| 1/3 |
c |
Cornmeal |
| 1 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 3 |
c |
All-purpose flour |
| 1/4 |
c |
Light molasses |
| 3 |
tb |
Margarine or butter |
| 1 |
lg |
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:
1. 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.
2. 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.
3. Place dough in souffle dish. Cover and let rise in warm place (80-85
degrees F) until doubled, about 1 hour.
4. 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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