Yield: 30 Servings
|3 cups||Warm water; not hot*|
|½ cup||Margarine; Melted|
|3 tablespoons||Dry yeast|
|2 tablespoons||Salt; You Could Use Less|
|10 cups||Flour; Approximate|
* You are not cooking the cornmeal, just softening it up.You dont want to kill the yeast with overly hot water either. In a large bowl place cornmeal and add water and stir to combine. Let soak 5 minutes. Mix in the salt, yeast and molasses and mix well. Start adding and stirrring 2 cups of flour at a time until the mixture leaves the sides of the bowl and forms a dough.
Place in a large greased bowl and cover and let dough rest &rise about an hour in a warm place. Turn dough out of bowl and now knead smooth and elastic on a floured surface. Portion out dough into equal amounts for several loaves ( 3 to 5 ). Form & fold into loaf shape and place in greased bread pans ( size wasn't specified but as a rule it should fill at least ½ full ) .Brush top of dough with soft butter and let dough rise light to tops of pans. bake loaves in a preheated 400 degree oven about 30 to 45 minutes or until browned and tested done. Remove from pans to let cool on racks.Freeze when cool.
>From: LIR119@... Joan,"Flour Power" From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe