Early Colonial Bread Recipe

• 1/2 c. yellow cornmeal
• 1/3 c. brown sugar
• 1 teaspoon salt
• 2 c. boiling water
• 1/4 c. veg. oil
• 2 pkg. active dry yeast
• 1/2 c. lukewarm water
• 3/4 c. whole wheat flour
• 1/2 c. rye flour
• 4 1/4 to 4 1/2 c. sifted all purpose flour

1. Combine cornmeal, brown sugar, salt, boiling water and oil.
2. Let cold to lukewarm, about 30 min.
3. Soften yeast in 1/2 c. lukewarm water.
4. Stir into cornmeal mix.
5. Add in whole wheat and rye flour.
6. Mix well.
7. Stir in sufficient all purpose flour to make a moderately stiff dough.
8. Turn out on lightly floured surface and knead till smooth and elastic (6 to 8 min).
9. Place in greased bowl turning once to grease surface.
10. Cover and let rise in hot place till double (50 to 60 min).
11. Punch down and turn out on lightly floured surface and divide in half.
12. Cover and let rise 10 min.
13. Shape into 2 loaves and place in greased 9 x 5 x 3 inch loaf pans.
14. Let rise again till almost double, about 30 min.
15. Bake in 375 degree oven for 45 min.
16. Cap loosely with foil after first 25 min if bread browns too rapidly.
17. Remove from pans.
18. Cold on rack.
19. Makes 2 loaves.

yellow cornmeal, brown sugar, salt, boiling water, oil, active dry yeast, water, whole wheat flour, rye flour, flour

Taken from cookeatshare.com/recipes/early-colonial-bread-40513 (may not work)