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An
old-style New England bread, made with cornmeal and molasses, it's got
body and taste. Makes amazing toast, by the way, or sandwiches that'll
keep you going til supper.
- 2 1/2 cups
hot tapwater
- 3 tbs
instant dry yeast
- 1/2 cup
molasses
- 1 cup
yellow cornmeal
- about 1 tbs
salt
- about 2 tbs
vegetable
oil
- 5-6 cups
flour plus more
on hand
- Vegetable
Shortening
Put hot water
into a bowl (
or heavy-duty mixer bowl) , add molasses, yeast and cornmeal, stir and
cover.
Let the yeast 'proof'* - the yeast mixture should be bubbling and foamy
and 'proof' that your yeast is good.
Start stirring ( or start the mixer ) , add salt, oil and gradually add
flour until the dough has formed a ball and is cleaning the sides of
the bowl.
Grease two loaf pans with vegetable shortening.
Stop the mixer, divide the dough in half, knead on floured board ,shape
and place in loaf pans.
Cover ( plastic supermarket bags are good for this) and place in a warm
spot to rise. On top of the refrigerator is good.
Preheat oven to 350 degrees.
Bake for 40-50 minutes.
* Proofing the
yeast is
important. We've gotten some dead yeast now and then, and the bread
won't rise. And you wind up with something that makes a great doorstop.
or possibly a brick, but is no earthly good as bread.
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