| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
2 |
Loaves |
INGREDIENTS
| 1 |
c |
Hot water |
| 1/2 |
ts |
Salt |
| 1/2 |
tb |
White cornmeal (heaping) |
| 5 |
tb |
Sifted flour (heaping) |
| 5 |
c |
Flour |
| 1/2 |
tb |
Lard (heaping) |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk, warm |
INSTRUCTIONS
MATERIALS FOR THE YEAST
MATERIALS FOR THE BREAD
For the Yeast:
Cool water sufficiently to bear your finger in it, then add salt, corn
meal and lastly flour. Beat until smooth,, then sprinkle flour over the
top of the mixture. Cover and let stand for 5 hours in a warm place. By
that time the clear water should have risen to top of the mixture. Drain
off the water and beat the mixture thoroughly. Set aside for another hour,
at the end of such time the mixture should be light and frothy. It is now
ready to use. For the Bread:
Sift flour in mixing bowl, add salt, and with your fingers mix in the
lard. Make a well in the center of the flour, pour in the yeast
preparation and then the milk. Stir with spoon until stiff. Turn out on
board and knead until smooth. Place in buttered baking pans and let rise
until full. Bake 45 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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