Description
This is an old New England favorite with cornmeal and molasses. It’s best when hot out of the oven or toasted.
Ingredients
- ½ cup water
- ¼ cup cornmeal
- 2 tablespoons butter
- ½ cup molasses
- 1 (.25 ounce) package active dry yeast
- ½ cup warm water (110 degrees F)
- 3 cups all-purpose flour, divided
- 1 teaspoon salt
Instructions
- Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat
- stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
- In a small mixing bowl
- dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
- In a large mixing bowl
- combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour
- 1/2 cup at a time
- stirring well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Lightly oil a large mixing bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume
- about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9×5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume
- about 40 minutes.
- Bake in preheated oven for about 30 minutes
- or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 40 mins
Servings: 8