Post by chief_cook2 on Oct 27, 2002 20:02:35 GMT -6
Makes 2 Loaves
1 cup yellow cornmeal
1/3 cup Crisco shortening
1/2 cup molasses
2 teaspoons salt
2 cups boiling water
1 package active dry yeast
1/4 cup warm water (1100F to 1150F)
5 to 6 cups all-purpose flour
Combine cornmeal, Crisco, molasses, and salt in a large bowl. Stir in boiling water. Let cool to lukewarm.
Meanwhile, sprinkle yeast over warm water; let stand until softened.
Add 1 cup flour ro lukewarm mixture; beat until very smooth. Mix in softened yeast. Add about half of remaining flour and beat until very smooth. Mix in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface. Cover; let rest for 10 minutes. Knead dough until smooth and elastic.
Place dough in a greased deep bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (about 1 hour).
Punch down dough; divide in half. Shape into loaves. Place in 2 greased 9- x 5- x 3-inch loaf pans. Cover; let rise again until doubled (about 1 hour).
Preheat oven to 375ºF.<br>Bake at 375ºF for 30 to 35 minutes or until bread tests done. Remove from pans and cool on racks.