Raised Cornmeal Bread

Ingredients

• Cornmeal, 1/2 cup
• Salt, 2 teaspoons
• Boiling water, 1 pint
• Yeast cake, 1/2
• Lard, 1 tablespoon
• Warm water, 1/2 cup
• Molasses, 1/2 cup
• White flour.

Method

1. 1

   Into a bread mixer put the corn meal and slowly pour over it the boiling water, stirring all the time.

2. 2

   When smooth, add the lard or butter, molasses and salt.

3. 3

   Stir well and let cool.

4. 4

   When lukewarm dissolve the yeast in the warm water and add it to mixture with enough bread flour to make a stiff dough.

5. 5

   Knead well and set to rise where it is warm.

6. 6

   Next morning knead again and put in bread pans to rise and bake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 9. The excerpt below is the record exactly as published.

Molasses, y2 cup. Indian meal, l/2 cup. Yeast cake, 1. Lard, 1 tablespoon. Salt. White flour. Pour boiling water over meal, add lard and molasses. When lukewarm add yeast cake, a pinch of salt and flour to make stiff. Let rise over night and proceed as with white bread. Makes 1 loaf and 10 biscuits. B. R. S., South Weymoutli. PUMPKIN BREAD. Cornmeal, 1/2 cup. Sugar, 1 teaspoon. Stewed pumpkin, 1 cup. Melted butter, 2 tablespoons. Salt, 1 teaspoon. Flour, 1 tablespoon. Egg, 1. Baking powder, 2 teaspoons. Mix ingredients in order given, beat all to a smooth batter and bake in greased bread tin for 30 minutes in moderate oven. BREAD AND MUFFINS. 23 RAISED CORNMEAL BREAD. Cornmeal, i/2 cup. Salt, 2 teaspoons. Boiling water, 1 pint. Yeast cake, y2. Lard or butter, 1 tablespoon. Warm water, y2 cup.

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