Serves: 3
Total Calories: 1,307

2 cups water boiling
1 cup dry milk powder each powder and yellow cornmeal
1/2 cup butter or margarine
1/2 cup molasses light
2 teaspoons salt
2 packages yeast active dry
1/2 cup water warm (105° to 115°)
5 cups flour
1 cup flour
butter or margarine, melted
Yellow cornmeal

In a large mixer bowl at low speed, beat water, milk powder, cornmeal, butter or margarine, molasses and salt until well blended let cool to lukewarm.

In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.

At low speed, beat in 3 cups of the flour and the yeast mixture for 1 to 2 minutes or until smooth. Gradually stir in enough remaining flour until dough is stiff.

On a lightly floured surface, knead for 5 to 6 minutes or until dough is smooth and elastic, adding as little extra flour as possible. Place in a greased bowl, turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes.

Heavily grease three 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans or three 1-pound coffee cans or any combination. Punch down dough and shape into 3 loaves. Place in pans or cans. Cover and let rise in a warm place, free from drafts, until almost doubled, about 30 to 45 minutes.

Bake in a preheated 375° oven for 25 to 35 minutes or until loaf sounds hollow when tapped on the bottom. Cover with foil for the last 10 minutes of baking to prevent excessive browning.

Immediately remove from pans cool on wire racks. Brush with butter or margarine and sprinkle tops with cornmeal.

Nutritional Facts:

Serves: 3
Total Calories: 1,307
Calories from Fat: 267

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Boston Brown Bread
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Pueblo Bread - p . 64
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Shortcut French Bread
Skillet Soda Biscuits
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