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2 c Water
1/2 c Corn meal
2 tb Butter
1/2 c Dark molasses
2 ts Salt
2 pk Dry granular yeast
1/2 c Lukewarm water
1 tb Sugar
6 c Flour
1/4 c Warm melted butter
From: olson@calvin.cc.macalstr.edu
Date: Thu, 13 Jan 1994 11:11:01 -0600
Here’s a recipe from _The Complete Bread Cookbook_ by Ted and Jean Kaufman:
Boil the 2 cups water and gradually add the corn meal in a slow stream,
stirring constantly until the mixture is smooth. Add 2 T. butter, the
molasses and salt; let stand until lukewarm. Add the yeast to the 1/2 cup
lukewarm water, sprinkle with sugar, cover and let stand until foaming and
doubled in volume. Add to corn meal mixture. Stir in the flour, gradually,
just enough to make a stiff dough. Knead well for 10 minutes. Place in a
warm greased bowl, cover and let rise until doubled in bulk. Cut through
dough several times with a knife. Cover and let rise again for 45 minutes
until doubled in bulk. Toss lightly on a floured board. Knead and mold into
two loaves. Place in greased and lightly floured bread pans. Cover and let
rise again until doubled in bulk. Bake in a 400 degree oven for 20 minutes;
reduce heat to 375 degrees and continue to bake until the loaves are golden
brown. Brush bread with warm melted butter and turn on sides on a cooling
rack to cool.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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