Loading...This is a yeast leavened batter bread of old origins. This recipe is from Fanny Farmer cook book 12th edition.
Difficulty: Easy
Servings: 2 loaves
Prep Time: 1 hour Cook Time: 45-50 minutesIngredients
1/2 cup cornmeal
1 pkg yeast or a tablespoonful
1/2 cup molasses
2 teaspoons salt
tablespoon butter
4 1/2 cups flour
Directions
Put the cornmeal in a large bowl and add the boiling water. Stir until smooth ensure that there are no lumps. Let stand for a half hour.
Dissolve the yeast in a half cup of warm water. Add molasses, salt and dissolved yeast.
Stir in the flour and mix thoroughly spoon into buttered loaf pans and let rise until double.
Bake 45-50 minutes in preheated 350 degree oven. Cool on racks.
Categories: Breads, Muffins, Other Breads, Yeast Breads
Submitted by: ross on February 23, 2011
brookdale says:
A couple questions…how much water is mixed with the cornmeal? And is the tbsp butter for buttering the pans?
On February 25, 2011 at 9:32 pm
Ross says:
The butter goes in with the salt and molasses. I missed that when I typed it. Sorry.
On February 26, 2011 at 12:08 am