Corn And Wheat Bread Recipe
Once you try this corn and wheat bread recipe, you will never go for another recipe again. I will prepare this corn and wheat bread as breakfast for a get-together I am soon going to host. You need to try this corn and wheat bread just once! you'll certainly remain loyal to it forever!
Ingredients
1/2 cup pirns
1 tablespoon stoneground yellow commeal
3 tablespoons safflower oil
1/4 cup molasses
1 teaspoon salt
3/4 cup boiling water
1 tablespoon dry active yeast, or 1 cake compressed yeast
1/4 cup warm water
1 egg, lightly beaten
2 & 1/2 cups whole wheat flour, approximately
Directions
1. Combine 1/2 cup cornmeal, the oil, molasses, salt, and the boiling water in a mixing bowl. Let stand until lukewarm. Mix well.
2. Sprinkle the yeast over the warm water and stir to dissolve.
3. Add the yeast mixture, egg, and 1 & 1/2 cups whole wheat flour to the cornmeal mixture. Beat well. Work in enough of the remaining flour to make a smooth dough that can be kneaded.
4. Knead until smooth. Place dough in an oiled 9- by 5- by 3-inch loaf pan. Cover and let rise in a warm place until the dough reaches top of pan, about 3 hours.
5. Preheat the oven to 375 degrees.
6. Combine the remaining cornmeal and salt and sprinkle over loaf. Bake for 35 minutes, or until well browned and done. Turn onto a wire rack to cool.
2. Sprinkle the yeast over the warm water and stir to dissolve.
3. Add the yeast mixture, egg, and 1 & 1/2 cups whole wheat flour to the cornmeal mixture. Beat well. Work in enough of the remaining flour to make a smooth dough that can be kneaded.
4. Knead until smooth. Place dough in an oiled 9- by 5- by 3-inch loaf pan. Cover and let rise in a warm place until the dough reaches top of pan, about 3 hours.
5. Preheat the oven to 375 degrees.
6. Combine the remaining cornmeal and salt and sprinkle over loaf. Bake for 35 minutes, or until well browned and done. Turn onto a wire rack to cool.
