Monday, May 28, 2018


4 1/2 to 4 3/4 cups all-purpose flour
2 pkg active dry yeast
2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup lard
1 tbsp salt
2 eggs
2 tbsp butter, melted

Preheat oven to 375 degrees.
In a large mixing bowl, mix 1 cup of the flour and the yeast. In a saucepan, mix water and cornmeal; cook and stir until thickened and bubbly. Remove from heat; stir in molasses, lard, and salt. Cool till just warm (115-120 degrees). Add cornmeal mixture to the flour mixture and add eggs. Beat at low speed of electric mixer for about 1/2 minute, scraping down sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured board; knead till smooth (8-10 minutes). Place in a greased bowl, turning once to grease surface. Cover and let rise until double (about 1hour). Punch down dough; divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise till almost double (about 45 minutes). Brush with butter. Bake at 375 degrees for 20 minutes; cover with foil. Bake 20 minutes longer.

 Photo courtesy of Dishmaps

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