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Hot Water Cornmeal Bread

By: Ruth  
"This is a Monday Baking Day sort of recipe: it makes at least a week's worth of bread and dinner rolls."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 99 people have saved this

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 4 loaves and 2 dozen rolls
 

Ingredients

  • 4 cups boiling water
  • 1 cup cornmeal
  • 2/3 cup molasses
  • 1/2 teaspoon baking soda
  • 1/2 cup margarine
  • 2 tablespoons salt
  • 4 cups cold water
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 20 1/2 cups bread flour

Directions

  1. Place boiling water into a large mixing bowl. Stir cornmeal slowly into boiling water to make mush, stirring constantly to eliminate large lumps. Add baking soda to molasses, and beat until light and foamy. Add molasses mixture to cornmeal mixture. Mix in butter or margarine and salt. Stir in cold water to make mixture lukewarm. Dissolve yeast in 1/4 cup warm water, and add to cornmeal mixture. Gradually add flour.
  2. Turn dough out onto a lightly floured surface, and knead until smooth. Place in a large greased bowl. Grease the top of the dough. Cover with a damp cloth, and allow to rise until doubled.
  3. Punch down dough, and divide into 6 parts. Shape 4 parts into loaves, and place in 9 x 5 inch loaf pans. Use the remaining dough to make into 2 dozen rolls. Allow to rise until doubled.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 166 | Total Fat: 2g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2005 by MOCRISTY 
This bread was very dense, but had a wonderful flavor because of the molasses. The loaves... MORE

 
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