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Pioneer Bread Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
½ C yellow cornmeal
¼ C dark brown sugar
4 t kosher salt
¼ C vegetable oil
1 C boiling water
2 envelopes yeast plus 1/2 t sugar
½ C lukewarm water
1 C cold water
1 C Whole-wheat flour
½ C rye flour
3½ to 4½ C white flour

additional vegetable oil and cornmeal
Directions:
Directions:
Combine cornmeal, brown sugar, salt, oil and boiling water in large bowl.
Crumble yeast into small bowl, stir in lukewarm water and let stand 5 to 10 min.

Add the cold tap water to the cornmeal mixture and stir. Then add the yeast mix. With a wooden spoon, beat in whole wheat and rye flours. Gradually stir in white flour 1/2 cup at a time until dough is slightly stiff and leaves the bowl sides cleanly.

Turn onto floured board and knead 10 minutes. Use just enough additional flour to keep from sticking.

Place in greased bowl cover with plastic wrap and let rise 1 hour.

Oil hands and punch down. Grease two 8" cake pans and sprinkle with cornmeal. Divide dough into two pieces. Shape each into a ball and place in pans. Cover with plastic wrap and let rise 1 hour.

Heat oven to 375. Slash top of loaf. Bake 35 to 40 minutes. Let sit 5 minutes then remove from pans. Cool on wire racks.

 

 

 

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