Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- 7-8 cups un-sifted all-purpose flour (or 8-9 cups enriched white-corn-flour blend)
- 1 1/4 cups yellow cornmeal
- 2 1/2 tsp. salt
- 2 pkg. active dry yeast
- 1/3 cup softened margarine or butter
- 2 1/4 cups very warm tap water (120-130 degrees)
- 2/3 cup molasses (at room temperature)
Directions
- In a large bowl thoroughly mix 2 1/2 cups flour with cornmeal (if using white-corn-flour blend, use as is), salt and undissolved active dry yeast. Add margarine.
- Gradually add water and molasses to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour.
- Beat at high speed 2 minutes, scraping bowl occasionally. Stir in additional flour to make a stiff dough. Work remaining flour into dough with your hands.
- Turn out onto lightly floured board, knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top.
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Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; divide in half. Roll each half into a 14 × 9-oinch rectangle. Shape into loaves. {Place in 2 greased 9 × 5 x3-inch loaf pans. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.
- Just before rising time is up, preheat oven to 375 degrees. Bake about 45 minutes, or until done. Remove immediately from oan and cool on wire racks.