"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Early Colonial Bread Recipe

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This recipe for Early Colonial Bread, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Mary (Buckwalter) Johnson
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c yellow corn meal
1/3 c. brown sugar or honey
1 tbsp. salt
2 c. boiling water
1/4 c. oil
2 pkgs. yeast in 1/2c. lukewarm water
3/4c whole wheat flour
1/2c. rye flour or use all w.w.flour
4 1/4- 4 1/2c. white flour.

Directions:
Directions:
Thoroughly combine the first five ingredients. Let boiling water cool to lukewarm. Add yeast mixture. Stir in the corn meal. Mix well. Add w.w.flour and rye mixing well.Stir in enough white flour to make a stiff dough. Knead well. Place in a greased bowl. Cover with a dish towel. Let raise until double in size. About an hour. Punch down. Turn out on floured surface and divide into 2-3 loaves. Cover and let rest 10 minutes. Shape into loaves. Place in greased pans. Let rise again. Bake @ 350 for 45 minutes. If browns too quickly after 25 minutes, cap loosely with tin foil. Remove and cool.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
1 hour

 

 

 

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