Ingredients
- 5-1/2 Cups Bread Flour You may need up to 1 cup more.
- 1-1/2 Tsp. salt
- 1 Cup Yellow Corn Meal
- 2 Pkgs. Active Dry Yeast
- 1/4 Cup Butter Softened
- 2 Cups Hot Tap Water
- 1/2 Cup Molasses
- Oil For bowl and loaf pans
Servings: Loaves
Instructions
- Mix 2-1/2 cups flour, salt, cornmeal and undissolved yeast in a large bowl. Mix in the butter.
- Alternate adding the hot water and the molasses, Beat for two minutes. Add enough additional flour to make a soft dough.
- Turn onto a floured board. Knead until smooth and elastic. This should take 10 minutes or so. form into a ball. Place the dough in an oiled bowl, turning to coat both sides. Cover with plastic wrap and let rise in a draft free place until doubled in bulk (about 1 hour)
- Punch dough down. On a floured board, turn the dough out and divide in half. Form each piece into a loaf shape and put in a greased 8 X 4 loaf pan. Cover with plastic wrap and allow to rise until doubled (45-60 minutes).
- Bake at 375 degrees for 35 minutes. The top should be golden and the bottom should sound slightly hollow when tapped. Remove from pans and cool on wire racks.
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