Creamed Corn Bread
|Canned cream style corn||16 Ounce|
|Hot water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Whole wheat flour||10 Cup (160 tbs)|
Combine corn and water in Bosch mixing bowl.
Add yeast, and allow to activate.
Mix in salt and whole wheat flour.
Knead 10 to 12 minutes.
Grease five 46 ounce juice cans, and sprinkle with cornmeal.
Divide dough into five equal portions.
Shape into balls, and drop one in each can.
Let rise until double.
Bake in 350Â° F. oven for 40 minutes.
NOTE: Whole kernel corn or reconstituted dried corn may be slightly pureed in the blender and used in place of the creamed corn.