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Early Colonial Bread Recipe

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This recipe for Early Colonial Bread is from Buckwalter, Jaff, Johnson, 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 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 @ 350º 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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