Cornmeal yeast bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Dry yeast |
| ½ | cup | Sugar |
| 1½ | teaspoon | Salt |
| ¾ | cup | Milk |
| 1 | large | Egg |
| 1 | cup | White flour |
| 3 | cups | To 3 1/2 c flour |
| ½ | cup | Lukewarm water |
| ⅓ | cup | Butter or margerine |
| ¾ | cup | Yellow cornmeal |
| Yeast mixture | ||
Directions
DISSOLVE
COMBINE IN MIXING BOWL
POUR OVER
COOL TO LUKEWARM, STIR IN
BEAT WELL AND STIR IN
Dissolve yeast in warm water. Combine sugar, salt, margerine in mixing bowl. Pour milk into mixing bowl. Stir in egg, flour, cornmeal, yeast mixture. Beat well. Stir in enough addition flour to make soft dough.
Turn dough onto lightly floured board and knead until satiny, about 10 minutes. Place dough in greased bowl; cover and let rise in warm place until double in size--about one hour. Punch dough down. Divide in half and place in 2 greased 8" loaf pans. Brush with melted margerine. Cover and let rise until nearly double, about 45 mins.
Bake 350 for 30-45 mins or until golden brown.
**From More With Less Cookbook/Mennonite Submitted By LISA GREENWOOD On 04-29-95