Colonial Yeast Bread Recipe

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This is an old recipe that I enjoy making often for my family. I don't think there's anything better than eating hot homemade bread on a cold day.

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Colonial Yeast Bread Recipe

Prep: 20 min. + rising Bake: 35 min.

Yield: 32 Servings

20 35 55

Ingredients

1/2 cup cornmeal
1/2 cup packed brown sugar or 1/3 cup honey
1 tablespoon salt
2 cups boiling water
1/2 cup vegetable oil
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup whole wheat flour
1/2 cup rye flour
4-1/2 to 5-1/2 cups all-purpose flour

Directions

In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 131 calories, 4 g fat (trace saturated fat), 0 cholesterol, 223 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Colonial Yeast Bread in Country December/January 1992, p47

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Colonial Yeast Bread

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Reviewed on Feb. 25, 2012 by angelasandoval

This was a very tasty loaf of bread but I was disappointed that you couldn't have identified it as having rye or corn in it. I'd expected it to have more of a unique taste.