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Rhode Island Corn Bread

Source of Recipe

Sundays at Moosewood Restaurant cookbook


List of Ingredients

1 1/2 cups cornmeal
3 tablespoons butter
1 3/4 teaspoons salt
1 1/2 cups boiling water
1 package active dry yeast
1/4 cup warm water
1/2 cup milk
3 1/2 cups flour (3 1/2 to 4)


Recipe

Place cornmeal, butter and salt in large bowl. Add boiling water and stir until butter is melted. Set aside to cool until just warm. Dissolve yeast in warm water. Stir into cornmeal mixture and blend well. Stir in milk and add flour 1 cup at a time, blending well to form a dough. Turn dough onto lightly floured board and knead for 5-10 minutes, adding flour as necessary to keep flour form sticking. Place dough in oiled bowl, cover with damp cloth and let rise until double in size. Punch down and knead 5 minutes. Return to bowl and allow to rise until doubled again. Knead for 1-2 minutes Place in 9" round baking pan and cover. Let rise about 40 minutes or until doubled in size. Bake 45-50 minutes at 350¼F , or until bread pulls away slightly from the edges of the pan.