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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is the recipe my husband's grandmother made religiously every Monday. It has a great rustic texture and slight sweetness that makes wonderful toast - especially when slathered with peanut butter. I'm putting it here for safe keeping - I've lost the recipe once; never again! Ingredients:
1/2 cup yellow cornmeal |
1/3 cup brown sugar, packed |
1 tablespoon salt |
2 cups boiling water |
1/4 cup cooking oil |
2 (1/4 ounce) packages dry yeast |
1/2 cup warm water (110 f) |
3/4 cup whole wheat flour |
1/2 cup rye flour |
4 -4 1/2 cups all-purpose white flour |
Directions:
1. Thoroughly combine cornmeal, brown sugar, and salt.
2. Stir gradually into boiling water.
3. Stir in oil. Cool to lukewarm.
4. Soften yeast in warm water. Stir into cornmeal mixture.
5. Add whole wheat and rye flour; mix well. Stir in enough white flour to make a moderately stiff dough.
6. Turn out onto a lightly floured surface and knead 6-8 minutes.
7. Shape dough into a ball; place in bowl, cover, put in a warm place and let rise until double, about 1 hour.
8. Punch down. Knead a little more; shape dough into 2 loaves.
9. Put into greased bread pans; cover and let rise until almost double, about 45 minutes.
10. Bake the loaves at 375ยบ F until done, about 35 minutes.
11. Remove from pans and cool on wire racks, covered.
12. Butter loaves as you remove them from the oven for softer crust.
13. note: bread flour or unbleached flour can be substituted for the a.p. white flour.
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