DISSOLVE
2 pk Dry yeast
1/2 c Lukewarm water
-COMBINE IN MIXING BOWL-
1/2 c Sugar
1 1/2 ts Salt
1/3 c Butter or margerine
POUR OVER
3/4 c Milk
-COOL TO LUKEWARM, STIR IN-
1 lg Egg
1 c White flour
3/4 c Yellow cornmeal
Yeast mixture
-BEAT WELL AND STIR IN-
3 c To 3 1/2 c flour
Dissolve yeast in warm water. Combine sugar, salt, margerine in mixing
bowl. Pour milk into mixing bowl. Stir in egg, flour, cornmeal, yeast
mixture. Beat well. Stir in enough addition flour to make soft dough.
Turn dough onto lightly floured board and knead until satiny, about 10
minutes. Place dough in greased bowl; cover and let rise in warm place
until double in size–about one hour. Punch dough down. Divide in half and
place in 2 greased 8″ loaf pans. Brush with melted margerine. Cover and
let rise until nearly double, about 45 mins. Bake 350 for 30-45 mins or
until golden brown.
**From More With Less Cookbook/Mennonite
Yields
2 Servings