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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This Early American recipe from New England features an interesting combination of cornmeal and molasses. Ingredients:
1/2 cup water |
1/4 cup cornmeal |
1/2 cup molasses |
2 tablespoons butter |
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 teaspoon salt |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°.
2. In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
5. Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool. Yield: 1 loaf (12 slices).
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