Colossal corn bread

Yield: 24 Servings

Measure Ingredient
¼ cup Warm water
1 \N 1/4 oz. pkg active dry yeast or-
1 \N Cake compressed yeast
⅓ cup Sugar, divided
1 cup Carnation evaporated milk plus
1 cup Hot water -or-
2 cups Milk, scalded
⅓ cup Shortening
1 tablespoon Salt
3 cups Unbleached flour
2 \N Eggs, well beaten
1 cup Yellow corn meal
4 cups Flour, divided (up to 4-1/2)

Preheat oven to 375 degrees. Dissolve yeast and 1 teaspoon of the sugar in water in small bowl. Let stand for 5 to 10 minutes, or until mixture expands and becomes bubbly. Set aside.

Combine shortening, remaining sugar, and salt with milk and water in large bowl. Stir until shortening melts.

Stir in unbleached flour. Add eggs, corn meal, and reserved yeast mixture.

Stir in 3½ cups of the flour. Gradually stir in enough of the remaining flour to make a stiff dough.

Turn out onto lightly floured board. Knead for 10 minutes, or until dough is smooth and elastic. Dust board and dough with more flour if necessary to prevent sticking. Shape dough into a ball. Place in a large greased bowl.

Turn to grease top. Cover and let rise in a warm, draft-free place for 1 ½ hours, or until doubled in bulk.

Punch down dough. Turn out onto lightly floured board. Cover and let rest for 10 minutes. Cut in half and shape into two loaves. Grease 2 9x5x3 inch loaf pans. Cover and let rise in a warm, draft-free place for 20 minutes or until dough has risen to rim of pans. Bake for 35 to 45 minutes, or until crust is brown and top sounds hollow when tapped. Remove from pans. Cool on racks.

Recipe by: The Elsah Landing Restaurant Posted to MC-Recipe Digest V1 #375, by Diane Lamere <dlamere@...> on Wed, 15 Jan 1997.

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