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1 servings
Ingredients:
1/2 cup water1/4 cup cornmeal2 tablespoons butter1/2 cup molasses1 (.25 ounce) package active dry yeast3/4 cup warm water (110 degrees F)3 cups all-purpose flour, divided1 teaspoon salt
Instructions:
Place 1/2 cup water and cornmeal in a small saucepan.Bring to a boil over medium heat, stirring occasionally.Cook until mixture thickens; about 5 minutes.Remove from heat and stir in the butter or margarine and molasses.Let cool to lukewarm.In a small mixing bowl, dissolve yeast in 1/2 cup warm water.Let sit until creamy; about 10 minutes.In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended.Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.Preheat oven to 375 degrees F (190 degrees C).Deflate the dough and turn it out onto a lightly floured surface and form into a loaf.Place the loaf in a lightly greased 9x5 inch loaf pan.Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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