Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

An old-fashion cornmeal batter bread that is a treat. Makes four beautiful crusty loaves.

Ingredients Nutrition

Directions

  1. Pour hot water over cornmeal and stir well.
  2. Let stand for 20 minutes.
  3. Dissolve yeast in warm water& let stand for 5 minutes.
  4. Add shortening, molasses and salt to cornmeal mixture.
  5. Stir in dissolved yeast.
  6. Stir in flour and beat thoroughly.
  7. Spoon into 4 greased loaf pans, cover and let raise until doubled.
  8. Preheat oven to 350.
  9. Bake for 50 minutes.
  10. Remove from pans and let cool on racks.

Reviews

(2)
Most Helpful

Very easy recipe. I baked this recipe in a loaf tin, a Tupperware silicon kugelhopf form and on a baking sheet as a plain bread. They all worked. I was a little worried that after 9 cups of flour that the mix would be a little dry. However a bit of enthusiastic kneading fixed that and the texture works well.

Missy Wombat August 25, 2003

I quartered this recipe to make one loaf and used instant yeast instead of active dry yeast. I used 1 cup whole wheat flour and bread flour for the rest. I let the bread rise for 90 minutes, then baked for about 50 minutes. I shaped the bread into a "torpedo" shape and baked directly on my baking stone. The result was a dense but light crumb, a nice sweet flavor from the molasses and a very crispy crust. It is delicious. I really enjoyed this bread and look forward to making it again.

ElleFirebrand February 25, 2008

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