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Cornmeal Molasses Bread Recipe
|Boiling water||3⁄4 Cup (12 tbs)|
|Vegetable shortening||3 Tablespoon|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 Tablespoon (1 Envelope)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Flour||3 Cup (48 tbs), sifted|
Serving size: Complete recipe
Calories 2422 Calories from Fat 503
% Daily Value*
Total Fat 57 g88%
Saturated Fat 13.9 g69.3%
Trans Fat 5.9 g
Cholesterol 211.5 mg
Sodium 4002 mg166.8%
Total Carbohydrates 413 g137.7%
Dietary Fiber 19.1 g76.5%
Sugars 44.2 g
Protein 57 g114.5%
Vitamin A 4.9% Vitamin C 0.07%
Calcium 53% Iron 178.3%
*Based on a 2000 Calorie diet
Add molasses, corn meal and salt.
Let stand until mixture is lukewarm.
Sprinkle yeast over the 3/4 cup lukewarm water (105Â° to 115Â°F ) and stir to dissolve.
Stir dissolved yeast, egg and half of the flour into the corn meal mixture.
Beat until thoroughly mixed.
Stir in remaining flour and mix until dough forms a soft ball.
Transfer dough to a greased, 1 1/2 quart, heat-resistant, non-metallic loaf dish.
Cover with greased wax paper and place cloth on top.
Set in warm place to rise until dough is double in bulk.
Heat, uncovered, on simmer for 18 to 20 minutes or until bread tests done with a wooden pick.
Cool before slicing.