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Cornmeal Bread

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  Lean bacon slices 12
  Dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Yellow cornmeal 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Flour 6 Cup (96 tbs)
  Sugar 2 Tablespoon
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped pimento 2 Tablespoon

Fry the bacon in a skillet until crisp, then drain on paper towels.
Crumble the bacon.
Reserve bacon drippings.
Dissolve the yeast in warm water.
Mix the salt, reserved drippings and 1/2 cup cornmeal in a bowl.
Add the boiling water and mix well.
Cool to lukewarm.
Add the yeast mixture and stir well.
Add half the flour and beat until smooth.
Stir in the bacon, remaining cornmeal, flour and remaining ingredients.
Cover and let rise in warm place until doubled in bulk.
Sprinkle sides and bottom of a greased 2-quart casserole with additional cornmeal.
Stir down dough and beat for 30 seconds.
Spoon into the casserole and sprinkle with additional cornmeal.
Bake in a 350-degree oven for 1 hour or until brown.
Cool on a rack.

Recipe Summary

Side Dish

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