All-American Bread(From "A Diary Of Bread") – a delicious recipe with corn meal, brown sugar, salt, boiling water, oil, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
g
Fat
402
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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