| previous | next |
Title: Cornmeal Yeast Bread
Categories: Bread
Yield: 2 Servings
| DISSOLVE | ||
| 2 | pk | Dry yeast |
| 1/2 | c | Lukewarm water |
| COMBINE IN MIXING BOWL | ||
| 1/2 | c | Sugar |
| 1 1/2 | ts | Salt |
| 1/3 | c | Butter or margerine |
| POUR OVER | ||
| 3/4 | c | Milk |
| COOL TO LUKEWARM, STIR IN | ||
| 1 | lg | Egg |
| 1 | c | White flour |
| 3/4 | c | Yellow cornmeal |
| Yeast mixture | ||
| BEAT WELL AND STIR IN | ||
| 3 | c | To 3 1/2 c flour |
Dissolve yeast in warm water. Combine sugar, salt, margerine in mixing bowl. Pour milk into mixing bowl. Stir in egg, flour, cornmeal, yeast mixture. Beat well. Stir in enough addition flour to make soft dough.
Turn dough onto lightly floured board and knead until satiny, about 10 minutes. Place dough in greased bowl; cover and let rise in warm place until double in size--about one hour. Punch dough down. Divide in half and place in 2 greased 8" loaf pans. Brush with melted margerine. Cover and let rise until nearly double, about 45 mins. Bake 350 for 30-45 mins or until golden brown.
**From More With Less Cookbook/Mennonite
| previous | next |