All-American Bread(From "A Diary Of Bread")

Name: All-American Bread(From "A Diary Of Bread")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. corn meal; 1/3 c. plus 2 Tbsp. brown sugar; 1 1/2 Tbsp. salt; 3 c. boiling water; 1/4 c. plus 2 Tbsp. oil; 3 pkg. yeast; 1/4 tsp. ginger; 1 tsp. sugar; 3/4 c. warm water; 1 1/2 c. whole wheat flour; 3/4 c. rye flour; 6 c. sifted white flour

Servings: persons

3/4 c. corn meal
1/3 c. plus 2 Tbsp. brown sugar
1 1/2 Tbsp. salt
3 c. boiling water
1/4 c. plus 2 Tbsp. oil
3 pkg. yeast
1/4 tsp. ginger
1 tsp. sugar
3/4 c. warm water
1 1/2 c. whole wheat flour
3/4 c. rye flour
6 c. sifted white flour

1
Stir corn meal, brown sugar, oil and boiling water together. Cool to lukewarm.
2
Add yeast, sugar and ginger to 3/4 cup warm water.
3
Stir this into cooled corn meal mixture.
4
Add the whole wheat and rye flours.
5
Stir in enough white flour to make a moderately stiff dough.
6
Turn out on floured surface and knead about 8 minutes until smooth and elastic (or use electric mixer). Place in a greased bowl and let rise until double.
7
Punch down, turn out on floured surface and divide into 3 parts.
8
Shape each part into a loaf.
9
Place in greased loaf pans.
10
Let rise until almost double.
11
Bake at 350u00b0 for about 40 minutes (until loaves sound hollow when tapped).

3624

kcal

Calories

201

Fat

402

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. corn meal, 1/3 c. plus 2 Tbsp. brown sugar, 1 1/2 Tbsp. salt, 3 c. boiling water, and more.

Yes, All-American Bread(From "A Diary Of Bread") falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!