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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Cindy spent a summer one year baking breads with her Grandmother Nana. This is one of the wonderful recipes. Ingredients:
1 cup boiling water |
1/2 cup yellow cornmeal |
1/2 cup warm water (105 degrees – 115 degrees f) |
5 teaspoons dry yeast |
1 cup evaporated milk |
3 tablespoons oil |
1/2 cup dark molasses |
1 tsp salt |
1/4 tsp ginger |
2 cups all-purpose flour |
2 cups whole wheat flour |
Directions:
1. Mix boiling water and cornmeal and let stand one hour or until cool.
2. Dissolve yeast in warm water (careful that it is no hotter than 115 degrees F).
3. Add to cornmeal.
4. Mix together with remaining ingredients. Mix well. Knead.
5. Place in greased bowl. Cover and let rise to double.
6. Punch down on heavily floured board. Knead.
7. Shape into 2 loaves; place each into a greased bread pan.
8. Cover and let rise.
9. Bake at 350 degrees for 30-35 minutes.
10. Note: If you do this in a stand mixer, use the bread hook and knead on low speed for 5 – 7 minutes, adding more floor as needed to make dough pull away from sides; knead until smooth and soft.
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