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Enjoy this recipe from From Grandma's Recipe Box.
Submitted by: Eileen Bennett from Jenison, MI
3-1/2 c. all-purpose flour, divided
2 envs. active dry yeast
1/4 c. sugar
2 t. salt
1-1/4 c. hot water, about 120 to 130 degrees
1/2 c. oil
2 eggs
2 to 3 T. cornmeal
In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. Add hot water and stir until moistened. Beat with an electric mixer on
medium speed for about 2 minutes, until smooth. Stir in oil. Add eggs, one at a time; beat well after each egg. Add enough of remaining flour
to make a stiff batter. Beat well for one minute, or until smooth and elastic. Cover with a tea towel; let rise in a warm place for about one
hour, until light and bubbly. Grease two, 8-1/2"x4-1/2" loaf pans or three, 16-ounce cans; dust with cornmeal. Stir batter down; divide
among pans. Cover and let rise in a warm place until double, about 30 minutes. Bake at 375 degrees for 15 to 20 minutes. Allow bread
to cool completely in pans, then turn pans over and shake gently to remove loaves. To serve, slice loaves 1/2-inch thick and toast. Make
2 regular or 3 small loaves. | |
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In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. Add hot water and stir until moistened. Beat with an electric mixer on
medium speed for about 2 minutes, until smooth. Stir in oil. Add eggs, one at a time; beat well after each egg. Add enough of remaining flour
to make a stiff batter. Beat well for one minute, or until smooth and elastic. Cover with a tea towel; let rise in a warm place for about one
hour, until light and bubbly. Grease two, 8-1/2"x4-1/2" loaf pans or three, 16-ounce cans; dust with cornmeal. Stir batter down; divide
among pans. Cover and let rise in a warm place until double, about 30 minutes. Bake at 375 degrees for 15 to 20 minutes. Allow bread
to cool completely in pans, then turn pans over and shake gently to remove loaves. To serve, slice loaves 1/2-inch thick and toast. Make
2 regular or 3 small loaves. |
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