Pioneer Bread Recipe

Name: Pioneer Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. cornmeal; 2 c. boiling water; 1 tsp. salt; 2 pkg. dry active yeast; 1 Tbsp. sugar; 1/2 c. warm water; 1 c. milk; 2 Tbsp. salt; 1/4 c. brown sugar; 4 Tbsp. Crisco; 4 to 8 c. flour

Servings: persons

1/2 c. cornmeal
2 c. boiling water
1 tsp. salt
2 pkg. dry active yeast
1 Tbsp. sugar
1/2 c. warm water
1 c. milk
2 Tbsp. salt
1/4 c. brown sugar
4 Tbsp. Crisco
4 to 8 c. flour

1
Pour cornmeal slowly into boiling water with 1 teaspoon salt. Stir until it cooks thick.
2
Pour into a large bowl to cool. Dissolve yeast in 1/2 cup warm water with 1 tablespoon sugar.
3
Add milk, shortening, brown sugar and salt to cornmeal mixture.
4
Add yeast and 2 cups flour.
5
Mix until smooth.
6
Add enough flour until dough can be taken out and knead on a floured surface.
7
Knead until smooth and elastic, about 10 minutes.
8
Place dough in a large greased bowl.
9
Cover; let rise until double in bulk.
10
Punch down and turn out onto floured surface.
11
Cut in 3 pieces; shape into loaves.
12
Let rise until almost double in bulk.
13
Bake at 425u00b0 for 25 to 30 minutes and bread is nicely browned.

1559

kcal

Calories

123

Fat

103

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1/2 c. cornmeal, 2 c. boiling water, 1 tsp. salt, 2 pkg. dry active yeast, and more.

Yes, Pioneer 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.

Pioneer Bread

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