Molasses corn bread - butter busters ^
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Packages yeast |
| ¼ | cup | Warm water |
| ¼ | cup | Liquid Butter Buds or Promise Ultra fatfree margarine |
| ½ | cup | Molasses |
| 1 | teaspoon | Lite salt |
| 2 | cups | Yellow cornmeal |
| 1¾ | cup | Hot water |
| 4 | eaches | /12 c (to5) flour or bread flour |
| 2 | eaches | Tb liquid Butter Buds |
Directions
Dissolve yeast in warm water. Combine ¼ cup liquid Butter buds, molasses, salt and cornmeal until it resembles brown sugar. Add yeast/water mixture to cornmeal. Add half the hot water and 2 cups flour and blend. Add 2½ cups flour and remaining water and blend.
Add the remaining ½ cup flour if needed to make an elastic, not sticky dough. Shape into a ball. Place in a bowl that has been sprayed with Pam and cover with a towel. Let rise in a warm place 1 ½ hours or until doubled. Punch down. Shape into 2 round loaves and place on a cookie sheet. cover and let rise util double, about one hour. Brush with 2 tablespoons liquid Butter Buds and bake 60-65 minutes at 350F. cool on wire racks. spread with lowfat margarine.
Per serving: (slice) 155 cal., 0.5g fat (3%), 0mg chol., 2g fiber, 4g pro., 33g carb., 42mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-17-95