Corn Meal Bread

Ingredients

• 1% cups liquid
• 14 yeast cake, dry or compressed
• 1% teaspoons salt
• 25 cup corn meal
• 21% cups flour

Method

1. 1

   Pour liquid over the corn meal and salt.

2. 2

   Heat to the boiling point.

3. 3

   Cook 20 minutes in double boiler or over hot water.

4. 4

   Cool, add yeast and flour.

5. 5

   Knead, let rise until double in bulk.

6. 6

   Knead again, shape into loaf and let rise in pan until the bulk has again doubled.

7. 7

   Bake 50 minutes.

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 4. The excerpt below is the record exactly as published.

CORN MEAL BREAD. 1% cups liquid. 14 yeast cake, dry or com- 1% teaspoons salt. pressed, in 144 cup luke- 25 cup corn meal. warm water. 21% cups flour

Cook this with the app: pantry check, scaling, and the assistant.