Molasses-cornmeal Bread Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Milk,
1/2 cup: Yellow cornmeal,
1/4 cup: Molasses,
2 tbsp: Shortening,
1 tsp: Salt,
1 package: Active dry yeast,
3 1/2: To 3 3/4 cups all-purpose flour,
Directions:
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING
Vera Brandt of Holstein, Iowa, bakes this molasses-sweetened yeast
bread to compete at Iowas Clay County Fair.
1. In a small saucepan, bring the milk just to a boil.
2. In a large mixing bowl, combine 1 c up of the milk with cornmeal,
molasses, shortening and salt; set aside.
3. Cool remaining milk to warm (105-F to 115-F). Add yeast and stir
to mix; let soften for 5 minutes.
4. Add softened yeast to cornmeal mixture. Add 1 1/2 cups of the
flour and beat with an electric mixer on low speed for 30 seconds,
scraping bowl constantly. Beat on high speed for 3 minutes.
5. Using a spoon, stir in as much remaining flour as you can. Turn
out onto a lightly floured surface. Knead in enough of the remaining
flour to make a moderately stiff dough thats smooth and elastic (6
to 8 minutes total).
6. Shape dough into a ball. Place in a lightly greased bowl; turn
once. Cover; let rise in a warm place till nearly doubled (about 1
hour).
7. Punch dough down. Shape dough into a loaf. Place in a greased
9x5x3-inch loaf pan.
8. Cover and let rise in a warm place till nearly doubled (45 to 60
minutes).
9. Bake the bread in a 375-F oven for about 40 minutes or till done.
Cover loosely with foil the last 15 to 20 minutes, if necessary, to
prevent overbrowning. Remove the bread from the pan; cool on a wire
rack. Makes 1 loaf.
Source: Midwest Living, August 1995
Source from luhu.jp
Vera Brandt of Holstein, Iowa, bakes this molasses-sweetened yeast
bread to compete at Iowas Clay County Fair.
1. In a small saucepan, bring the milk just to a boil.
2. In a large mixing bowl, combine 1 c up of the milk with cornmeal,
molasses, shortening and salt; set aside.
3. Cool remaining milk to warm (105-F to 115-F). Add yeast and stir
to mix; let soften for 5 minutes.
4. Add softened yeast to cornmeal mixture. Add 1 1/2 cups of the
flour and beat with an electric mixer on low speed for 30 seconds,
scraping bowl constantly. Beat on high speed for 3 minutes.
5. Using a spoon, stir in as much remaining flour as you can. Turn
out onto a lightly floured surface. Knead in enough of the remaining
flour to make a moderately stiff dough thats smooth and elastic (6
to 8 minutes total).
6. Shape dough into a ball. Place in a lightly greased bowl; turn
once. Cover; let rise in a warm place till nearly doubled (about 1
hour).
7. Punch dough down. Shape dough into a loaf. Place in a greased
9x5x3-inch loaf pan.
8. Cover and let rise in a warm place till nearly doubled (45 to 60
minutes).
9. Bake the bread in a 375-F oven for about 40 minutes or till done.
Cover loosely with foil the last 15 to 20 minutes, if necessary, to
prevent overbrowning. Remove the bread from the pan; cool on a wire
rack. Makes 1 loaf.
Source: Midwest Living, August 1995
Source from luhu.jp