Makes 2 loaves
|7-3/4||to 8-1/4 cups all-purpose flour, divided|
|2||packages (1/4 ounce each) active dry yeast|
|1/4||cup butter or margarine|
|1-1/4||cups yellow cornmeal|
- Combine 4 cups flour, yeast and salt in large bowl. Combine water, molasses and butter in 2-quart saucepan. Heat over low heat until mixture is 120° to 130°F. (Butter does not need to completely melt.)
- Gradually beat water mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes. Beat in cornmeal and 2 cups flour at low speed. Increase speed to medium; beat 2 minutes.
- Stir in enough additional flour, about 1-3/4 cups to make soft dough. Turn out dough onto floured surface; flatten slightly. Knead dough 8 to 10 minutes or until smooth and elastic, adding remaining 1/2 cup flour to prevent sticking, if necessary.
- Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.
- Punch down dough. Knead dough on well-floured surface 1 minute. Cut dough into halves. Cover with towel; let rest 10 minutes.
- Grease 2 (1-1/2-quart) soufflé or casserole dishes or 2 (9X5-inch) loaf pans. For soufflé dishes, shape each half of dough into a ball; place in prepared pans. For loaf pans, roll out one half of dough into 12X8-inch rectangle with well-floured rolling pin. Starting with one 8-inch side, roll up dough jelly-roll style. Pinch seam and ends to seal. Place loaf, seam side down, in prepared pan, tucking ends under. Repeat with remaining dough. Cover and let rise in warm place about 40 minutes or until doubled in bulk.
- Preheat oven to 375°F. Bake 35 to 40 minutes or until loaves are browned and sound hollow when tapped. Immediately remove from soufflé dishes; cool on wire racks.
Check out more recipes for Northeastern