CORNMEAL BREAD

CORNMEAL BREAD

½ cup cornmeal

1 cup boiling water

1 teaspoon salt

1 can Cream Style Corn

¾ cup water

1½ tbsp. yeast

1 tbsp. granulated sugar

2-3 tsp. salt

¼ cup dark brown sugar

¼ cup cornmeal

5-6 cups all-purpose flour

Cook the cornmeal in the salted boiling water until more or less done, about 4 minutes. Place it in a large mixing bowl. Mix in the Cream Style Corn and the remaining ingredients, the flour a cup at a time, then a half cup at a time.

Knead 10-12 minutes. Ball. Oil. Set to rise until double in bulk.

Punch down. Preheat oven to 425°. Shape into 3 loaves, 8½ x 4½ x 2½. Cover. Let rise again, to almost doubled in bulk, or just level with the tops of the baking tins.

Bake at 425° for 10 minutes, then lower oven to 350° and continue baking for 20 to 25 minutes, until the bread is nicely browned and sounds hollow when removed from the tins and rapped with the knuckles on top and bottom. Place the loaves, without tins, on the oven rack for a few minutes, to crisp the crust. Cool on racks before slicing.