Colonial Yeast Bread

Name: Colonial Yeast Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 loaves.
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

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.

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.

Nutrition Facts

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

Reviews

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Average Rating:

angelasandoval

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.
Tikobird

Apr 4, 2010

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