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New Hampshire Colonial Bread




Source of Recipe


posted to rc by billk54


List of Ingredients




1/2 c Cornmeal
1/3 c Packed Brown Sugar
1 ts Salt
2 1/2 c Boiling Water
1/3 c Vegetable Oil
4 3/4 c All-Purpose Flour
1 pk Active Dry Yeast
1 c Whole Wheat Flour
1/2 c Rye Flour


Recipe



In a small mixing bowl stir together the cornmeal, brown sugar, and salt.
In a medium mixing bowl gradually stir the cornmeal mixture into the boiling water. Stir in the oil. cool cornmeal mixture just till warm (120-130 degrees), stirring occasionally (cooling should take 40 to 45
minutes).

In a large mixer bowl stir together 2 cups of the all-purpose flour and the yeast. Add cornmeal mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of the bowl constantly. Beat on high speed
3 minutes. Using a wooden spoon, stir in whole wheat flour, rye flour, and as much of the remaining all-purpose flour as you can.

Turn out onto lightly floured surface. knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (knead 6 to 8 minutes total).

Shape dough into a ball. place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 60 minutes).

Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Shape dough into loaves. Place in 2 greased 8X4X2 inch loaf pans. Cover and let rise until nearly double (30
to 45 minutes).

Bake at 375 degrees about 45 minutes or till bread sounds hollow when
tapped lightly with finger. Cover with foil last 20 minutes to prevent
over-browning.

YIELD: 2 Loaves