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Cornmeal Bread

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Cornmeal Bread is delicately sweet with a hint of maple flavor. You will find that it has a pleasing cornmeal texture.  This bread goes very well with chicken or pork. Sure to be a crowd pleaser.

Cooking Time: 25 - 30 minutes approximately

Ingredients:

2/3 cup warm milk not hot

1/4 cup water

1 teaspoon active dry yeast

2 tablespoons pure maple syrup

1/4 teaspoon maple flavoring

4 teaspoons butter softened

3/4 cup cornmeal

2 1/4 cups bread flour

3/4 teaspoons salt

1 teaspoon finely chopped pecans

Preparation:

Pre heat oven to 350 F

In a small bowl, combine water, milk, maple syrup, and yeast. Let rest for 5 min. or until yeast is bubbly.

Put remaining ingredients in a large bowl and add the yeast mixture. Stir until the dough starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.

Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 6 to 8 min., or until it begins to become smooth and supple.

Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise between 1 to 2 hours. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.

Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Leave the bread to rise for about 1 to 2 hours more.  It will be ready to bake when it is about 1" above the rim of the pan.

Place the dough into the oven. Bake for 30 to 35 minutes. The Cornmeal Bread will sound hollow when tapped when it is ready.

Remove the loaf of Cornmeal Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot.

Let cool completely before slicing.

You make make enough dough for two loaves and freeze the second one for later use. Thaw completly before baking and bake as instructed.

Enjoy

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