Molasses-cornmeal bread

1 servings

Ingredients

Quantity Ingredient
1½ cup Milk
½ cup Yellow cornmeal
¼ cup Molasses
2 tablespoons Shortening
1 teaspoon Salt
1 pack Active dry yeast
3½ 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 Iowa's 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 1½ 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 that's 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

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