Cornmeal yeast bread

Yield: 2 servings

Measure 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

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

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