Colonial Yeast Bread Recipe

Name: Colonial Yeast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 c. corn meal; 1/2 c. packed brown sugar or 1/3 c. honey; 1 Tbsp. salt; 2 c. boiling water; 1/2 c. vegetable oil; 2 pkg. (1/4 oz. each) active dry yeast; 1/2 c. warm water; 3/4 c. whole wheat flour; 1/2 c. rye flour; 4 1/2 to 5 1/2 c. all-purpose flour

Servings: persons

1/2 c. corn meal
1/2 c. packed brown sugar or 1/3 c. honey
1 Tbsp. salt
2 c. boiling water
1/2 c. vegetable oil
2 pkg. (1/4 oz. each) active dry yeast
1/2 c. warm water
3/4 c. whole wheat flour
1/2 c. rye flour
4 1/2 to 5 1/2 c. all-purpose flour

1
In a mixing bowl, combine corn meal, sugar or honey, salt, boiling water and oil.
2
Cool to lukewarm.
3
Dissolve yeast in warm water and let stand 5 minutes.
4
Stir into cornmeal mixture.
5
Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough.
6
Turn on floured board; knead until smooth and elastic, about 6 to 8 minutes.
7
Place in greased bowl.
8
Cover and let rise in warm place until doubled, about 1 1/2 hours.
9
Punch down dough.
10
Divide into 2 balls.
11
Cover and let rest 10 minutes. Shape into 2 loaves.
12
Place in ungreased loaf pan.
13
Cover.
14
Let rise until doubled.
15
Bake at 375u00b0 for 35 to 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 c. corn meal, 1/2 c. packed brown sugar or 1/3 c. honey, 1 Tbsp. salt, 2 c. boiling water, and more.

Yes, Colonial Yeast 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.

Colonial Yeast Bread

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