Cornmeal Molasses Bread
|Boiling water||3⁄4 Cup (12 tbs)|
|Vegetable shortening||3 Tablespoon|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 Tablespoon (1 Envelope)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Flour||3 Cup (48 tbs), sifted|
Combine boiling water and shortening in a large bowl and set aside until shortening has melted.
Add molasses, corn meal and salt.
Let stand until mixture is lukewarm.
Sprinkle yeast over the 3/4 cup lukewarm water (105Â° to 115Â°F ) and stir to dissolve.
Stir dissolved yeast, egg and half of the flour into the corn meal mixture.
Beat until thoroughly mixed.
Stir in remaining flour and mix until dough forms a soft ball.
Transfer dough to a greased, 1 1/2 quart, heat-resistant, non-metallic loaf dish.
Cover with greased wax paper and place cloth on top.
Set in warm place to rise until dough is double in bulk.
Heat, uncovered, on simmer for 18 to 20 minutes or until bread tests done with a wooden pick.
Cool before slicing.