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Colonial Cornmeal Bread Recipe

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This recipe for Colonial Cornmeal Bread, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dora Perry
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c cornmeal
2 c boiling water
2 tbsp shortening
1/2 c molasses
1 tsp salt
1 yeast cake (or dry)
1/2 c warm water
5 1/2 to 6 c flour

Directions:
Directions:
Stir the cornmeal into the boiling water and mix well. Add shortening, molasses and salt and set aside to cool. Dissolve yeast in the warm water about five minutes then add alternately with the flour to the lukewarm mixture. Knead until smooth and place in large greased bowl in a warm place. Cover and let rise double its bulk about 1 1/2 hours. Turn out onto floured board, divide in half. Knead down and shape into two loaves. Place in greased bread pans, and let rise again until double in bulk. Bake at 375 F about 45 minutes.

 

 

 

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