Colonial Bread
- 2 packages dry granular yeast, dissolved in warm water
- 1/2 cup warm water
- 1/2 cup cornmeal
- 1/3 cup brown sugar (part honey may be used)
- 1 Tbsp salt
- 2 cups boiling water
- 1/4 cup vegetable oil
- 3/4 cup whole wheat flour
- 1/2 cup rye flour
- 4 1/2 cups all purpose flour
Combine the cornmeal, brown sugar, salt, boiling water and vegetable oil in a large,warm bowl. Let it cool to lukewarm. Slowly stir in the dissolved yeast. Add all the flours gradually, sufficient amount to make a stiff dough.
Turn out onto a flour-covered surface and knead until smooth, about 8-10 minutes (be patient, you rascal). Place in a greased bowl and cover. Let it rise (rise up!) until doubled in bulk.
Punch down, cut into two equal parts and let it rest for approximately ten minutes (be patient, you rascal). Shape into loaves and place in greased bread pans. Let it rise (rise up!) until almost doubled.
Bake at 375°F for 45 glorious minutes (be patient, you rascal). When done, remove from the pans immediately. Place on a wire rack or cool cookie sheet to cool off.
Turn out onto a flour-covered surface and knead until smooth, about 8-10 minutes (be patient, you rascal). Place in a greased bowl and cover. Let it rise (rise up!) until doubled in bulk.
Punch down, cut into two equal parts and let it rest for approximately ten minutes (be patient, you rascal). Shape into loaves and place in greased bread pans. Let it rise (rise up!) until almost doubled.
Bake at 375°F for 45 glorious minutes (be patient, you rascal). When done, remove from the pans immediately. Place on a wire rack or cool cookie sheet to cool off.
Submitted by Jun 11, 2010
15 min
30 min
45 min