1/2 c Yellow cornmeal
2 c Boiling water
1 c Warm milk (120-130 deg F)
2 tb Shortening
2 pk Active dry yeast
1/4 c Brown sugar
2 ts Salt
6 1/2 c Sifted flour (up to 7-1/2)
Shortening
While visiting Sam’s yesterday I found a new bread book entitled “Farm
Journal’s Homemade Breads”. It has some outstanding looking bread recipes
in it and I thought I might post a couple. Here ya go – Enjoy! Dot
Gradually stir corn meal into water, let stand 5 minutes, stirring
occasionally. Stir in warm milk and 2 T shortening, cool until very warm
(120 – 130 Deg F).
In large bowl, stir together yeast, brown sugar, salt and 2 cup flour.
Using mixer at low speed, gradually beat corn meal mixture into yeast
mixture. Increase speed to medium, beat 2 minutes. Add 1 1/2 cup flour,
beat 2 minutes.
Stir in enough additional flour to make a soft dough. On lightly floured
surface, knead until smooth and elastic — about 8 minutes. Dough will be
slightly sticky.
Place in greased bowl – turning once. Cover with towel, let rise until
doubled, about 50 minutes.
Punch down, knead on floured surface until no longer sticky, about 30
seconds. Divide dough in half and let rest, covered, 10 minutes.
Shape dough into 2 loaves and place in greased 9x5x3″ loaf pans. Cover and
let rise until double – about 35 minutes.
Bake in 375F oven 35 – 40 minutes, or until loaves are golden brown and
sound hollow when tapped. Immediately remove from pans, brush tops with
shortening, cool on racks.
Yields
1 Servings
