Indian Meal Raised Bread
|Milk||1 1⁄2 Cup (24 tbs)|
|Active dry yeast/2 cakes compressed yeast||2 1⁄4 Tablespoon|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||6 1⁄2 Cup (104 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Melted lard||1 Tablespoon (plus 2 Teaspoon more for greasing and brushing)|
Scald milk; cool to lukewarm.
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add dissolved yeast to milk with molasses, salt, and 3 cups flour.
Cover and let stand in warm place until full of bubbles.
Beat thoroughly again; add cornmeal, lard, and more flour, enough to make a stiff dough.
Turn out on a lightly floured board and knead until smooth, about 10 minutes.
Form into ball and place in greased bowl.
Brush with a little melted fat, cover, and let rise until doubled in bulk.
Punch down; divide into halves; form into 2 loaves.
Place in greased loaf pans (9x5x3 inches).
Cover and let rise in warm place until doubled in bulk.
Bake in preheated hot oven (425°F.) for 15 minutes; then reduce heat to moderate (375°F.) and bake for 30 minutes longer.