Yeast Cornbread

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   ["In a large bowl mix 2 1/2 cups flour, cornmeal, salt and dry yeast.", "Gradually add warm water, honey and molasses.", "Beat 2 minutes with an electric mixer at medium speed, while slowly adding two more cups of flour, scraping bowl occasionally.", "Add 1/2 cup flour.", "Beat 2 more minutes.", "Stir in enough addtional flour to make a stiff dough.", "Knead 8 to 10 minutes.", "Let rise until double in bulk, about 1 hour.", "Punch down.", "Divide dough in half.", "Form into two loaves.", "Place in 2 small ""Pammed"" loaf pans.", "Cover.", "Let rise until double in bulk, about 45 minutes.", "Bake in a preheated oven at 375u00b0 for 45 minutes.", "Makes 2 small loaves.", "For excellent zwieback, slice thin and bake at 200u00b0 until dry and crisp."]

* Per serving · 4 servings · Values may vary.

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