CORN BREAD(Sufficient for Two Loaves)
- 1 yeast cake
- 2 c. lukewarm liquid
- 2 tsp. salt
- 1 Tb. sugar
- 2 Tb. fat
- 4-1/2 c. white flour
- 2 c. corn meal
- 1 c. white flour additional for kneading
Put the yeast to soak in 1/4 cupful of warm water and let it dissolve. Heat the liquid and cool it to lukewarm, and then add to it the salt, the sugar, the dissolved yeast, and the melted fat. Make a sponge with some of the flour and let it rise until it doubles in bulk. Then make a dough with the corn meal and the remaining flour. Knead the dough, let it rise again, and form it into loaves. Let these rise in the greased pans until they double in bulk; then bake about 45 minutes.
3 comments:
I do not think you are going to make this..
I am not going to make this either. Sounds like a real waste of time and ingredients.
Too much flour, not enough corn meal. Forget the yeast. I like plain old-fashioned corn bread too much to mess around with anything else.
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