Date: Fri, 20 Oct 1995 15:35:39 -0800
From: CORINNE B WHITESELL: (ANCBW@acad2.alaska.edu)
This is a recipe I have been making for 40 years!
Originally came from an early Betty Crocker cookbook.
1 cup corn meal in 2 cups water. Boil 5 min, low heat
2 T applesauce
2 tsp. salt
1/2 c molasses
1 pkg yeast dissolved in a little sugar water
5 c flour
Cool down the hot cornmeal. Add next 4 ingredients.
Stir in some of the flour until kneading consistency
is reached. Knead in rest of the flour. The original
recipe used white flour. I use half ww and half
unbleached. Depending on the flour available to you,
the measurement of flour can change (lower). I am
assuming you are an experienced bread maker and will
know by the feel when you are kneading it how much
flour it will absorb.
The finer the grind of flour, the better the result.
And flour with a higher percentage of protein will
make the lightest loaf.
Makes 2 loaves. I believe Pepperidge Farms markets
this type of bread under the name Corn and Molasses
Let rise double in bulk. Form into two loaves, let
rise a second time in pans until double in bulk.
Bake at 375 degrees F for 45 minutes. I usually
reduce heat to 350 after first 20 minutes.