Molasses corn bread - butter busters ^

Yield: 24 servings

Measure 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

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

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