Polenta bread

Yield: 1 Servings

Measure Ingredient
½ cup Yellow cornmeal
2 cups Boiling water
1 cup Warm milk (120-130 deg F)
2 tablespoons Shortening
2 packs Active dry yeast
¼ cup Brown sugar
2 teaspoons Salt
6½ cup Sifted flour (up to 7-1/2)
Shortening

While visiting Sam's yesterday I found a new bread book entitled "Farm Journal's Homemade Breads". It has some outstanding looking bread recipes in it and I thought I might post a couple. Here ya go - Enjoy! Dot Gradually stir corn meal into water, let stand 5 minutes, stirring occasionally. Stir in warm milk and 2 T shortening, cool until very warm (120 - 130 Deg F).

In large bowl, stir together yeast, brown sugar, salt and 2 cup flour.

Using mixer at low speed, gradually beat corn meal mixture into yeast mixture. Increase speed to medium, beat 2 minutes. Add 1½ cup flour, beat 2 minutes.

Stir in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic -- about 8 minutes. Dough will be slightly sticky.

Place in greased bowl - turning once. Cover with towel, let rise until doubled, about 50 minutes.

Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes.

Shape dough into 2 loaves and place in greased 9x5x3" loaf pans. Cover and let rise until double - about 35 minutes.

Bake in 375F oven 35 - 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans, brush tops with shortening, cool on racks. Posted to Bakery-Shoppe Digest V1 #205 by jrjet@... (Dot & Tim McChesney) on Aug 28, 1997

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