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Indian Meal Raised Bread Recipe
|Milk||1 1⁄2 Cup (24 tbs)|
|Active dry yeast/2 cakes compressed yeast||2 1⁄4 Tablespoon|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||6 1⁄2 Cup (104 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Melted lard||1 Tablespoon (plus 2 Teaspoon more for greasing and brushing)|
Serving size: Complete recipe
Calories 4341 Calories from Fat 354
% Daily Value*
Total Fat 40 g60.8%
Saturated Fat 13.7 g68.3%
Trans Fat 0 g
Cholesterol 48.1 mg
Sodium 6026.9 mg251.1%
Total Carbohydrates 861 g286.8%
Dietary Fiber 37 g147.9%
Sugars 104.7 g
Protein 116 g231.4%
Vitamin A 6.9% Vitamin C 0.17%
Calcium 138% Iron 357.5%
*Based on a 2000 Calorie diet
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.
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.