baileysmommy98
03-22-2004, 01:58 PM
1 3/4 cups boiling water
1/2 cup cornmeal
3 tbsp. butter
1/2 cup molasses
2 tsp. salt
1/2 cup warm water
1 tsp. sugar
1/4 oz. dry yeast
2 cups plus approx. 4 1/2 cups all purpose flour
1 tbsp. cornmeal
2 tsp. melted butter
1 tbsp. cornmeal
Gradually stir boiling water into first amount of cornmeal in large bowl. Add butter, molasses and salt. Stir well. Set aside to cool to lukewarm.
Stir warm water and sugar together in small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Add to cornmeal mixture. Stir.
Add first amount of flour. Beat on low to moisten. Beat on medium for about 2 minutes.
Work in enough remaining flour until dough pulls away from sides of bowl. Turn onto floured surface. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turning once to grease the underside. Cover with tea towel. Let stand in warm place for 1 to 1 1/2 hours until doubled in size. Turn onto floured surface and divide into three equal portions. Punch down dough and shape into three loaves. Sprinkle bottoms of greased 9x5 loaf pans with second amount of cornmeal. Cover with tea towel and proof for 30-45 minutes until doubled in size.
Gently brush tops with melted butter. Sprinkle with third amount of cornmeal. Bake at 375 for 30-45 minutes or until bread sounds hollow when tapped on bottom of loaf. Turn out onto racks to cool.
1/2 cup cornmeal
3 tbsp. butter
1/2 cup molasses
2 tsp. salt
1/2 cup warm water
1 tsp. sugar
1/4 oz. dry yeast
2 cups plus approx. 4 1/2 cups all purpose flour
1 tbsp. cornmeal
2 tsp. melted butter
1 tbsp. cornmeal
Gradually stir boiling water into first amount of cornmeal in large bowl. Add butter, molasses and salt. Stir well. Set aside to cool to lukewarm.
Stir warm water and sugar together in small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Add to cornmeal mixture. Stir.
Add first amount of flour. Beat on low to moisten. Beat on medium for about 2 minutes.
Work in enough remaining flour until dough pulls away from sides of bowl. Turn onto floured surface. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turning once to grease the underside. Cover with tea towel. Let stand in warm place for 1 to 1 1/2 hours until doubled in size. Turn onto floured surface and divide into three equal portions. Punch down dough and shape into three loaves. Sprinkle bottoms of greased 9x5 loaf pans with second amount of cornmeal. Cover with tea towel and proof for 30-45 minutes until doubled in size.
Gently brush tops with melted butter. Sprinkle with third amount of cornmeal. Bake at 375 for 30-45 minutes or until bread sounds hollow when tapped on bottom of loaf. Turn out onto racks to cool.