Friendship Bread
Source of Recipe
Aunt Saunny
3 1/2-4 C. flour
2/3 C. cornmeal
1 1/4 tsp salt
1 pkg. active dry yeast
3 tbls. softened butter
1 C + 2 tbls. very warm water
1/3 C. molasses (I prefer Grandma's unsulphured type)
Proof yeast in the water. Mix 2 C flour, cornmeal and salt in a large
bowl of electric mixer. Add water, molasses and very soft butter into
the dry ingredients, and mix on low speed until ingredients are
combined. Add a as much more flour as needed until a fairly stiff
dough is formed (this may take a heavy duty mixer with a dough hook or
a strong arm.) Turn out and knead until smooth and elastic. Place in a
greased bowl and turn to grease all sides. Let rise until doubled.
Punch down, divide into two parts and form into small round loaves.
Place those on a cornmeal dusted cookie sheet, cover and let rise about
45 minutes. Bake at 375 degs. for 25-30 minutes or until the loaves
sound hollow when tapped. Cool on wire racks. Serve one with lots of
good butter and give the other to a treasured friend.
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