09-28-2004, 02:36 PM
[font "Arial"]3 cups corn meal
9 cups entire wheat flour (ground fine)
3 cups boiling water
2 cups cold water
1-1/2 tablespoons salt
1/4 cup melted vegetable fat
1/4 cup sugar
1 cake compressed yeast
Put the corn meal into a bowl and pour on the boiling water in a slow stream, stirring constantly. Add the cold water, and mix well. Dissolve the yeast in a little water; and when the scalded meal is cooked to about 85 degrees, add the yeast and 2 cups entire wheat flour and mix well. Cover and set in a warm room until light and spongy (about 1-1/2 to 2 hours); then add the salt, the sugar and the fat and mix well. Add the remaining flour, or enough to make a medium soft dough, and knead on a board until elastic; then put into an oiled bowl, cover and set in a warm room to rise. Follow the directions for raising entire wheat bread; and when it has been worked down the first time, mold, and put into pans for baking. Do not allow it to rise too light in the pans. [/font]
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9 cups entire wheat flour (ground fine)
3 cups boiling water
2 cups cold water
1-1/2 tablespoons salt
1/4 cup melted vegetable fat
1/4 cup sugar
1 cake compressed yeast
Put the corn meal into a bowl and pour on the boiling water in a slow stream, stirring constantly. Add the cold water, and mix well. Dissolve the yeast in a little water; and when the scalded meal is cooked to about 85 degrees, add the yeast and 2 cups entire wheat flour and mix well. Cover and set in a warm room until light and spongy (about 1-1/2 to 2 hours); then add the salt, the sugar and the fat and mix well. Add the remaining flour, or enough to make a medium soft dough, and knead on a board until elastic; then put into an oiled bowl, cover and set in a warm room to rise. Follow the directions for raising entire wheat bread; and when it has been worked down the first time, mold, and put into pans for baking. Do not allow it to rise too light in the pans. [/font]
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