This is a yeast leavened batter bread of old origins. This recipe is from Fanny Farmer cook book 12th edition.
Servings: 2 loavesPrep Time: 1 hour Cook Time: 45-50 minutes
1/2 cup cornmeal
1 pkg yeast or a tablespoonful
1/2 cup molasses
2 teaspoons salt
4 1/2 cups flour
Put the cornmeal in a large bowl and add the boiling water. Stir until smooth ensure that there are no lumps. Let stand for a half hour.
Dissolve the yeast in a half cup of warm water. Add molasses, salt and dissolved yeast.
Stir in the flour and mix thoroughly spoon into buttered loaf pans and let rise until double.
Bake 45-50 minutes in preheated 350 degree oven. Cool on racks.
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