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