Cornmeal Yeast Bread

Ingredients

• 1 1/2 cups milk and water, or 1/2 cup cornmeal
• 2 1/2 cups flour
• 2 tablespoons sugar (if desired)
• 1/2 cake compressed yeast
• 1 tablespoon fat (if desired)
• 2 teaspoons salt
• 1/4 cup warm water

Method

1. 1

   Add sugar, fat, and salt to liquid and bring to boiling point.

2. 2

   Add cornmeal slowly, stirring constantly until all is added.

3. 3

   Remove from fire, cool mixture, and add compressed yeast softened in warm water.

4. 4

   Add flour and knead.

5. 5

   Let rise until about double in bulk, knead again, and put in pan.

6. 6

   When light, bake in moderate oven for at least an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 198. The excerpt below is the record exactly as published.

CORNMEAL YEAST BREAD IVi cups milk and water, or % cup commeal water 2% cups flour 2 tablespoons sugar (if desired) V2 cake compressed yeast 1 tablespoon fat (if desired) V4 cup warm water 2 teaspoons salt Add sugar, fat and salt to liquid and bring to boiling point. Add cornmeal slowly, stirring constantly until all is added. Remove from fire, cool mixture, and add compressed yeast soft- ened in }4 cup warm water. Add 23^ cups flour and knead. Let rise until about double its bidk, knead again, and put in pan. When light, bake in moderate oven for at least an hour OATMEAL BREAD 1 cup liquid Va to Vi yeast cake, softened in 11/2 teaspoons salt V4 cup lukewarm water 1 cup rolled oats 21/2 cups flour

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