I do not remember when I was given this recipe from Mom M. If you use yellow corn meal, the bread will have a light yellow tint.
Megan thinks it tastes like hot cross buns but without the icing.
Ingredients
- 1/2 cup warm water
- 1 Tbl yeast
- 1 2/3 cup milk
- 3/4 cup sugar
- 1/2 cup shortening or butter
- 1 Tbl salt
- 2 egg beaten
- 1 1/2 cup cornmeal
- 4 cup flour whole wheat
- 1 1/4 cup raisins
- 2 tsp ground cinnamon
Servings: loaves
Instructions
- Scald milk.
- Dissolve yeast in warm water in large bowl. Let sit until bubbling.
- Pour scalded milk over sugar, shortening, cornmeal and salt.
- Stir until shortening is melted, cool to lukewarm.
- Stir in egg.
- Add yeast, 3 cups flour and cinnamon.
- Beat mixture until smooth.
- Stir in remaining flour and raisins.
- Beat until well blended, about 2 minutes. (or knead)
- Batter will be stiff.
- Cover and let rise in warm place until double in size, about 1 hour.
- Stir batter down, beat vigorously 30 seconds.
- Spread batter into two greased bread pans.
- Cover and let rise until nearly doubled in size.
- Bake in preheated oven at 375 degrees for 40 to 45 minutes.
- Remove from pans, brush tops with melted butter and cool.
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