Pioneer Bread
Pioneer Bread is an moderately easy dinner. Made with 1/2 c. cornmeal, 2 c. boiling water, 1 tsp. salt, 2 pkg. dry active yeast and 1 tbsp. sugar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Pour cornmeal slowly into boiling water with 1 teaspoon salt. Stir until it cooks thick.
Pour into a large bowl to cool. Dissolve yeast in 1/2 cup warm water with 1 tablespoon sugar.
Add milk, shortening, brown sugar and salt to cornmeal mixture.
Add yeast and 2 cups flour.
Mix until smooth.
Add enough flour until dough can be taken out and knead on a floured surface.
Knead until smooth and elastic, about 10 minutes.
Place dough in a large greased bowl.
Cover; let rise until double in bulk.
Punch down and turn out onto floured surface.
Cut in 3 pieces; shape into loaves.
Let rise until almost double in bulk.
Bake at 425Β° for 25 to 30 minutes and bread is nicely browned.
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