1 Loaf
1 package active dry yeast
1/4 cup warm water
1 cup cornmeal
2 teaspoons salt
1/2 teaspoon baking soda
1/3 cup dark molasses
3/4 boiling water
1 egg
2 1/4 cup all-purpose flour
Melted butter
- Dissolve yeast in warm water
- Combine cornmeal, salt, baking soda, molasses and shortening in a large mixer bowl. Stir in boiling water, cool to lukewarm
- Add softened yeast, egg and 1 cup flour to cornmeal mixture, beat 2 minutes on medium speed of electric mixer or 300 vigorous strokes with a wooden spoon. Stir in remaining flour
- Spread batter in a well-greased 2 quart casserole. Cover, let rise in a warm place until nearly double in bulk (1 to 1 1/2 hours)
- Bake at 350 F about 40 minutes. Remove from casserole immediately. Brush top lightly with melted butter;cool