5 1/2 c Unsifted flour (up to 6-1/2)
2 1/2 ts Salt
1 c Yellow corn meal
2 pk Active dry yeast
1/4 c Margarine or butter
2 c Very hot tap water
1/2 c Molasses (at room
-temperature)
from “Fleiscmann’s New Treasury of Yeast Baking” published about 1970
Combine 2 1/2 cups flour, salt, corn meal, and yeast in bowl. Add softened
margarine. Gradually add very hot tap water and molasses and beat for 2
minutes at medium speed of electric mixer, scraping bowl as needed. Add 1/2
cup flour or enough to make a thick batter. Beat at high speed for 2 more
minutes. Stir in enough additional flour to make a soft dough. Turn out on
floured board, and knead for about 8 to 10 minutes, until smooth and
elastic. Place in greased bowl, turning to grease top. Cover and let rise
until doubled, about an hour. Punch down, shape into two loaves, place in
greased 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Let rise again, about 45
minutes. Bake at 375 F 35 to 40 minutes or until done. Cool on wire racks.
Yields
2 Loaves