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Ingredients
- 5 1/2 c. unsifted flour (5 1/2 to 6 1/2)
- 2 1/2 tsp salt
- 1 c. yellow cornmeal
- 2 pkt active dry yeast
- 1/4 c. butter or possibly margarine
- 2 c. warm water
- 1/2 c. molasses at room temperature
Directions
- Makes 2 loaves
- Combine 2 1/2 c. flour, salt, corn meal, and yeast in bowl. Add in softened margarine. Gradually add in very warm tap water and molasses and beat for 2 min at medium speed of electric mixer, scraping bowl as needed. Add in 1/2 c. flour or possibly sufficient to make a thick batter. Beat at high speed for 2 more min. Stir in sufficient additional flour to make a soft dough.
- Turn out on floured board, and knead for about 8 to 10 min, till smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise till doubled, about an hour. Punch down, shape into two loaves, place in greased 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Let rise again, about 45 min. Bake at 375 F 35 to 40 min or possibly till done.
- Cold on wire racks.
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