Katiecooks
New member
Ingredients:
1/3 C cornmeal
1 tsp. salt
1 pkg. active dry yeast
3 C all-purpose flour
1 C water
1/4 C light molasses
3 tbls. butter
1 egg
Directions:
Preheat oven to 375.
In a large bowl. combine cornmeal, salt, yeast and 1 cup flour. In 1-quart saucepan over low heat, heat water, molasses and butter until very warm. Butter does not need to melt completely. Meanwhile, grease 2-quart souffle dish or casserole.
With electric mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup of flour to make a thick batter; comtinue beating 2 minutes, scraping bowl often. With wooden spoon, stir in remaining 1 cup flour to make a stiff dough.
Place dough in souffle dish, cover and let rise in warm place until doubled - about 1 hour.
Bake 30 to35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack. This is absolutely wonderful!
1/3 C cornmeal
1 tsp. salt
1 pkg. active dry yeast
3 C all-purpose flour
1 C water
1/4 C light molasses
3 tbls. butter
1 egg
Directions:
Preheat oven to 375.
In a large bowl. combine cornmeal, salt, yeast and 1 cup flour. In 1-quart saucepan over low heat, heat water, molasses and butter until very warm. Butter does not need to melt completely. Meanwhile, grease 2-quart souffle dish or casserole.
With electric mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup of flour to make a thick batter; comtinue beating 2 minutes, scraping bowl often. With wooden spoon, stir in remaining 1 cup flour to make a stiff dough.
Place dough in souffle dish, cover and let rise in warm place until doubled - about 1 hour.
Bake 30 to35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack. This is absolutely wonderful!