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Colossal Corn Bread Recipe

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

Rosemarie Cianciolo
Added: Sunday, July 12, 2009


1 pkg active dry yeast
1/4 c very warm water
2 cups milk, scalded
1/3 c sugar
1/3 c shortening
1 T salt
3 c sifted flour
2 eggs, beaten
1 c yellow corn meal
4-4 1/2 c sifted flour

Dissolve yeast in warm water. In large mixing bowl, combine milk, sugar, shortening and salt: then stir in 3 cups flour until blended. Next, add the eggs, yeast and cornmeal; gradually add the other 4 cups flour. On a lightly floured board, knead dough for 10 minutes. Place dough in a large, greased bowl, turning to grease all sides. Cover with a towel and let rise in a warm place about 1 1/2 hours until doubled. Punch down, knead for a minute then place in a bread pan. Let rise for 30 minutes in a warm place.
Bake in a preheated 375 oven for 35-40 minutes. Turn our of pan and cool on a rack.




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