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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Colonial Cornmeal Bread Recipe

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This recipe for Colonial Cornmeal Bread is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º F about 45 minutes.

 

 

 

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