All-American Bread(From A Diary Of Bread)

• 3/4 c. corn meal
• 1/3 c. plus 2 Tbsp. brown sugar
• 1 1/2 Tbsp. salt
• 3 c. boiling water
• 1/4 c. plus 2 Tbsp. oil
• 3 pkg. yeast
• 1/4 tsp. ginger
• 1 tsp. sugar
• 3/4 c. warm water
• 1 1/2 c. whole wheat flour
• 3/4 c. rye flour
• 6 c. sifted white flour

1. Stir corn meal, brown sugar, oil and boiling water together. Cool to lukewarm.
2. Add yeast, sugar and ginger to 3/4 cup warm water.
3. Stir this into cooled corn meal mixture.
4. Add the whole wheat and rye flours.
5. Stir in enough white flour to make a moderately stiff dough.
6. Turn out on floured surface and knead about 8 minutes until smooth and elastic (or use electric mixer). Place in a greased bowl and let rise until double.
7. Punch down, turn out on floured surface and divide into 3 parts.
8. Shape each part into a loaf.
9. Place in greased loaf pans.
10. Let rise until almost double.
11. Bake at 350u0b0 for about 40 minutes (until loaves sound hollow when tapped).
12. Makes 3 loaves.

corn meal, brown sugar, salt, boiling water, oil, yeast, ginger, sugar, warm water, whole wheat flour, rye flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856524 (may not work)