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Colonial Yeast Bread

 Colonial Yeast Bread
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.
32 ServingsPrep: 20 min. + rising Bake: 35 min.


  • 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


  • 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.

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Colonial Yeast Bread (continued)

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.