Cornmeal Raisin Bread

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.

Cornmeal Raisin Bread
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Servings
2 loaves
Ingredients
Servings: loaves
Instructions
  1. Scald milk.
  2. Dissolve yeast in warm water in large bowl. Let sit until bubbling.
  3. Pour scalded milk over sugar, shortening, cornmeal and salt.
  4. Stir until shortening is melted, cool to lukewarm.
  5. Stir in egg.
  6. Add yeast, 3 cups flour and cinnamon.
  7. Beat mixture until smooth.
  8. Stir in remaining flour and raisins.
  9. Beat until well blended, about 2 minutes. (or knead)
  10. Batter will be stiff.
  11. Cover and let rise in warm place until double in size, about 1 hour.
  12. Stir batter down, beat vigorously 30 seconds.
  13. Spread batter into two greased bread pans.
  14. Cover and let rise until nearly doubled in size.
  15. Bake in preheated oven at 375 degrees for 40 to 45 minutes.
  16. Remove from pans, brush tops with melted butter and cool.
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