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Post by braided-rug on Aug 28, 2006 22:38:23 GMT 10
Pilgrims’ BreadThis recipe gives you the natural flavors of whole wheat and rye flours plus yellow cornmeal. It’s a crusty loaf which is especially good sliced thick and buttered. Or toast it. Or use to make sandwiches. 1/2 cup yellow cornmeal 1/3 cup packed brown sugar 1 tablespoon salt 2 cups boiling water 1/4 cup cooking oil 2 packages active dry yeast 1/2 cup warm water (110 degrees) 3/4 cup whole wheat flour 1/2 cup rye flour 4 1/4 to 4 1/2 cups unbleached white flour Thoroughly combine cornmeal, brown sugar, and salt; stir gradually into boiling water. Stir in oil. Cool to lukewarm (about 30 minutes). Soften yeast in the warm water; stir into cornmeal mixture. Add whole wheat and rye flours; mix well. By hand, stir in enough unbleached white flour to make a moderately stiff dough. Turn out onto a lightly floured surface; knead till smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double (50 to 60 minutes). Punch dough down; turn out onto lightly floured surface and divide in half. Cover; let rest 10 minutes. Shape the dough into two loaves and place in two greased 9x5x3-inch loaf pans. Cover and let the shaped loaves rise in a warm place until almost double (about 30 minutes). Bake the loaves at 375 degrees till done, about 45 minutes. (If bread browns rapidly, cap loosely with foil after first 25 minutes.) Remove bread from pans and cool on wire racks. Makes 2 loaves. From: www.carlaemery.com/country-recipes.htm
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