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Tavern Bread




Source of Recipe


Elaine


List of Ingredients




1 3/4 c. beer (or water)
1/2 c. cornmeal
1/2 c. molasses
2 Tbsp. shortening
1 pkg. dry yeast
1/2 c. warm water
2 tsp. salt
4 to 5 c. flour (part whole wheat)
1 lb. cheddar cheese, cut in 1/2 inch cubes
1/2 lb. summer sausage, cut in 1/2 inch cubes (optional)
cornmeal to sprinkle



Recipe



Combine beer and 1/2 c. cornmeal in a heavy 2 qt. saucepan. Bring to a boil, stirring frequently; cook until thickened. Remove from heat and stir in molasses and shortening Cool to lukewarm. Soften yeast in warm water; add to cornmeal mixture and mix well. Add salt and enough flour to make a stiff dough. Knead on well-floured surface until smooth, about 5 minutes. Place in a greased bowl and cover. Let rise until doubled, about one hour.

While dough is rising, prepare jelly roll pan by lining with aluminum foil, dull-side-up. Sprinkle with cornmeal in the areas where the loaves will be. Divide dough in half. Roll or press each half into 12x8 rectangle. Press half of cheese and sausage cubes into each piece of dough. Beginning with the long side, roll up tightly and place on prepared pan. Let rise until doubled, about one hour. Heat oven to 350°. Bake until loaves are rich golden brown and feel firm, 40 to 45 minutes. Cool loaves on wire racks. If desired, brush loaves with butter before cooling. Makes 2 loaves.