- 1 pkg. active dry yeast
- ¼ c. warm water
- 1 ¼ c. boiling water
- ¼ c. cornmeal
- 1½ tsp. butter
- 1½ tsp. salt
- ¼ c. molasses
- 1½ c. whole wheat flour
- 1¼ c. all-purpose flour
- Dissolve yeast in warm water.
- Pour the boiling water into a large bowl. Stir in cornmeal. Add butter and salt, stirring well. When the cornmeal mixture has cooled to lukewarm, add the molasses and yeast water, and mix thoroughly.
- Stir in the whole-wheat flour, and add 1 c. white flour. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding more flour as needed to make a non-sticky dough.
- Place in a greased bowl, spray top with Pam, cover and let rise in a warm place one hour or until doubled in bulk.
- Punch dough down, knead lightly, and then shape into a loaf. Place in greased 9” x 5” loaf pan and spray top with Pam. Cover and let rise again until double in bulk.
- Preheat oven to 400°. Bake for 15 minutes, then reduce heat to 350° and bake 35 minutes longer. Remove from pan and let cool on a rack.
(To make 2 loaves, double ingredients except for yeast and ¼ c. warm water.) Recipe from The Picnic Gourmet by Joan Hemingway (granddaughter of Ernest) and Connie Maricich, 1978.