Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| ½ cup | Corn meal |
| 2 tablespoons | Butter |
| ½ cup | Dark molasses |
| 2 teaspoons | Salt |
| 2 packs | Dry granular yeast |
| ½ cup | Lukewarm water |
| 1 tablespoon | Sugar |
| 6 cups | Flour |
| ¼ cup | Warm melted butter |
From: olson@...
Date: Thu, 13 Jan 1994 11:11:01 -0600 Here's a recipe from _The Complete Bread Cookbook_ by Ted and Jean Kaufman: Boil the 2 cups water and gradually add the corn meal in a slow stream, stirring constantly until the mixture is smooth. Add 2 T. butter, the molasses and salt; let stand until lukewarm. Add the yeast to the ½ cup lukewarm water, sprinkle with sugar, cover and let stand until foaming and doubled in volume. Add to corn meal mixture. Stir in the flour, gradually, just enough to make a stiff dough. Knead well for 10 minutes. Place in a warm greased bowl, cover and let rise until doubled in bulk. Cut through dough several times with a knife. Cover and let rise again for 45 minutes until doubled in bulk. Toss lightly on a floured board. Knead and mold into two loaves. Place in greased and lightly floured bread pans. Cover and let rise again until doubled in bulk. Bake in a 400 degree oven for 20 minutes; reduce heat to 375 degrees and continue to bake until the loaves are golden brown. Brush bread with warm melted butter and turn on sides on a cooling rack to cool.
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