New england corn bread

16 Servings

Ingredients

Quantity Ingredient
1 pack Dry yeast
1 tablespoon Sugar
2 cups Warm water, 105 to 115 degrees
2¼ cup All-purpose flour, divided (2 1/4 to 3 1/4)
1 cup Whole-wheat flour, divided
1 cup White cornmeal
½ cup Medium rye flour
1 teaspoon Salt
Vegetable cooking spray

Directions

Dissolve yeast and sugar in water in a large bowl, and let stand 5 minutes.

Stir in 1-½ cups all-purpose flour and ½ cup whole-wheat flour to form a batter. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled; stir down the batter. Stir in ¾ cup all-purpose flour, remaining ½ cup whole-wheat flour, cornmeal, rye flour, and salt to form a sticky dough. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 15 minutes); add enough of remaining all-purpose flour, ¼ cup at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Divide dough into quarters, and shape each portion into a round loaf. Place the loaves 4 inches apart on a large baking sheet coated with cooking spray. Using a sharp knife, make a continuous ¼-inch-deep cut around the circumference of each loaf near the outer edge. Using the tip of the knife, prick the top of each loaf in 4 places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Let cool on wire racks. Yield: 4 loaves, 16 servings.

Per serving: 137 Calories; 1g Fat (4% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 136mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 106 Posted to MC-Recipe Digest V1 #420 by igor@... on Jan 28, 1997.

Related recipes