Indian Meal Raised Bread Recipe
Ingredients
| Milk | 1 1/2 Cup (16 tbs) | |
| 2 packages active dry yeast or 2 cakes compressed yeast | ||
| Lukewarm water | 1/2 Cup (16 tbs) | |
| 1/2 cup dark molasses | ||
| Salt | 1 Tablespoon | |
| All purpose flour | 6 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| Lard | 1 Tablespoon, melted | |
Directions
Scald milk; cool to lukewarm.
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add dissolved yeast to milk with molasses, salt, and 3 cups flour.
Beat thoroughly.
Cover and let stand in warm place until full of bubbles.
Beat thoroughly again; add cornmeal, lard, and more flour, enough to make a stiff dough.
Turn out on a lightly floured board and knead until smooth, about 10 minutes.
Form into ball and place in greased bowl.
Brush with a little melted fat, cover, and let rise until doubled in bulk.
Punch down; divide into halves; form into 2 loaves.
Place in greased loaf pans (9x5x3 inches).
Cover and let rise in warm place until doubled in bulk.
Bake in preheated hot oven (425°F.) for 15 minutes; then reduce heat to moderate (375°F.) and bake for 30 minutes longer.
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add dissolved yeast to milk with molasses, salt, and 3 cups flour.
Beat thoroughly.
Cover and let stand in warm place until full of bubbles.
Beat thoroughly again; add cornmeal, lard, and more flour, enough to make a stiff dough.
Turn out on a lightly floured board and knead until smooth, about 10 minutes.
Form into ball and place in greased bowl.
Brush with a little melted fat, cover, and let rise until doubled in bulk.
Punch down; divide into halves; form into 2 loaves.
Place in greased loaf pans (9x5x3 inches).
Cover and let rise in warm place until doubled in bulk.
Bake in preheated hot oven (425°F.) for 15 minutes; then reduce heat to moderate (375°F.) and bake for 30 minutes longer.
Chef
