PAREVE WHITE BREAD WITH CORNMEAL AND CREAM STYLE CORN

PAREVE WHITE BREAD 2 (increased quantity)

1 can Cream Style Corn

1 can hot water

¼-½ cup margarine

scant 3½ tsp. dry yeast

3 tbsp. sugar

1½ tbsp. salt

¼-½ cup bran

¾ cup cornmeal

9 cups all-purpose flour,

of which ¾ cup or more can be graham flour

Follow James Beard p. 36, i.e.:

§ combine all ingredients, in the order listed;

§ knead until “supple, satiny, and no longer sticky;

§ let rise until about doubled in bulk, or about 1½-2 hours;

§ 2 or 3 punches, let rest, knead 4-5 minutes;

§ shape into two 9 x 5 x 3-inch loaves;

§ let rise until about doubled in bulk, about 45 minutes;

§ pre-heat oven to 400°;

§ slash or stipple loaves, brush loaves with egg white, [sprinkle with poppy seeds];

§ allow to rise back to the height it was before stippling or slashing;

§ bake at 400° for 35 minutes for small loaves, or 45 minutes for large loaves.

Quantity: Two large loaves.