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Idea Alley

This article was published November 22, 2017 at 1:42 a.m.

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Print Headline: 2-36tr-2

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KAP50 says... January 13, 2018 at 3 p.m.

In response to the request from Becky May for homemade cornmeal yeast bread, I have had this recipe for many years. Hope it is what she wanted!

Yeast Corn Bread Loaf

1 1/2 cups milk
6 Tablespoons granulated sugar
2 teaspoons salt
1 stick butter
2 packages dry yeast
1/2 cup warm water
2 eggs
4 1/2 cups sifted all purpose or bread flour
1 3/4 cups yellow cornmeal

In a large saucepan, scald milk; add sugar, salt,and butter; stir until butter melts. Cool to lukewarm.
Dissolve yeast in warm water. Beat eggs and add to yeast mixture. Stir in flour; add more if necessary to make a stiff doughy batter. Beat until smooth. Let stand, covered, in a warm place until double in bulk. Add cornmeal and enough flour to make a dough that can be kneaded. Knead until smooth.
Shape into 2 loaves and place in 2 greased 4 1/2-by-9 inch loaf pans. Cover and let rise in a warm place until double in bulk.
Bake at 350 degrees 35 to 40 minutes. Turn out on a rack and cover at once with a heavy towel. Wait one day to slice. Freezes well. Good buttered and toasted or reheated.

Karen Pershall
479-466-0819

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