Ingredients:
1/2 cup
water
1/4 cup
cornmeal
2 tablespoons
butter
1/2 cup
molasses
1 (.25
ounce) package active dry yeast
3/4 cup
warm water (110 degrees F)
3 cups
all-purpose flour, divided
1 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.
Serves: 15
Nutrition Facts:
Serving: 1
Calories 142 g
Fat 1 g,
Cholesterol 4 mg,
Sodium 177 mg
Courtesy Of: http://bread.allrecipes.com
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