Colonial Yeast Bread Recipe

5 2 4
Colonial Yeast Bread Recipe
Colonial Yeast Bread Recipe photo by Taste of Home
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Colonial Yeast Bread Recipe

Read Reviews
5 2 4
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.

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 8x4-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.
Originally published as Colonial Yeast Bread in Country December/January 1992, p47

Nutritional Facts

1 slice: 131 calories, 4g fat (0 saturated fat), 0 cholesterol, 223mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 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
  1. 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 8x4-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.
Originally published as Colonial Yeast Bread in Country December/January 1992, p47

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MY REVIEW
angelasandoval User ID: 2401339 13264
Reviewed Feb. 25, 2012

"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."

MY REVIEW
Tikobird User ID: 4016269 13655
Reviewed Apr. 4, 2010

"I haven't made it yet. By looking at the ingredients I know it would be delicious"

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