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Colossal Cornbread


1 package dry yeast or cake
1/4 cup warm water
2 cups scalded milk
1/3 cup granulated sugar
1/3 cup shortening
1 Tablespoon salt
3 cups sifted flour
2 eggs, well beaten
1 cup yellow corn meal
4 cups sifted flour, up to 4 1/2

In measuring cup sprinkle yeast into very warm water. In large bowl combine milk, sugar, shortening and salt, then stir in 3 cups flour until well blended. Now add well beaten eggs, yeast and cornmeal; then gradually add remaining 4 cups flour.

On floured board knead corn bread dough 10 minutes. It should be smooth and plastic. Place dough in large greased bowl, grease top and cover with towel. About 1 1/2 hours or until double its size. Meanwhile, grease 2 pans. Knead dough a minute or two again. Then shape into loaves. Let rise 20 minutes in warm place. Bake 375 degrees for 35 to 45 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.