Servings: 12
Yield: 1 Loaf
Baking Time: 45 minutes
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
Categories: Fleischmann's Yeast, Yeast
3 1/4 cups plus 1 teaspoon all-purpose flour (3 1/4 to 3 3/4 cups)
1/2 cup cornmeal
1 teaspoon salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast*
3 tablespoons butter or margarine
1 cup water
1/4 cup light molasses, at room temperature
1. In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
2. Heat water, butter and molasses to 120º to 130ºF. Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes.
3. Roll dough to 14 × 9-inches. Roll up tightly from short end as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 × 5 × 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
4. Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375ºF for 45 minutes or until done. Remove from pan and cool on wire rack.
Yield: 1 Loaf
Baking Time: 45 minutes
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
Categories: Fleischmann's Yeast, Yeast
3 1/4 cups plus 1 teaspoon all-purpose flour (3 1/4 to 3 3/4 cups)
1/2 cup cornmeal
1 teaspoon salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast*
3 tablespoons butter or margarine
1 cup water
1/4 cup light molasses, at room temperature
1. In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
2. Heat water, butter and molasses to 120º to 130ºF. Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes.
3. Roll dough to 14 × 9-inches. Roll up tightly from short end as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 × 5 × 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
4. Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375ºF for 45 minutes or until done. Remove from pan and cool on wire rack.
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