Indian Corn Light Bread Recipe
Ingredients
| 2 cakes yeast | ||
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Hot water | 2 Cup (16 tbs) | |
| Yellow cornmeal | 6 Cup (16 tbs) | |
| Rye flour | 6 Cup (16 tbs) | |
| Shortening | 3 Tablespoon | |
| Baking soda | 1 Teaspoon | |
| 1 cup thick molasses | ||
Directions
Dissolve yeast in 1/2 cup lukewarm water.
Pour 2 cups hot water over cornmeal in bowl.
Let stand until lukewarm.
Stir in yeast, rye flour, shortening, baking soda and molasses.
Let rise until doubled in bulk.
Knead on lightly floured surface for 10 minutes; shape into 2 loaves.
Place in loaf pans.
Let rise for 2 hours.
Preheat oven to 450 degrees.
Bake for 15 minutes.
Reduce oven temperature to 350 degrees.
Bake for 30 minutes longer.
Pour 2 cups hot water over cornmeal in bowl.
Let stand until lukewarm.
Stir in yeast, rye flour, shortening, baking soda and molasses.
Let rise until doubled in bulk.
Knead on lightly floured surface for 10 minutes; shape into 2 loaves.
Place in loaf pans.
Let rise for 2 hours.
Preheat oven to 450 degrees.
Bake for 15 minutes.
Reduce oven temperature to 350 degrees.
Bake for 30 minutes longer.
Chef
