Recipe - New England Corn Bread

1 pack Dry yeast
1 tablespoon Sugar
2 cup Warm water, 105 to 115
degrees
2 One fourth cup Allpurpose flour, divided
(2 One fourth to 3 1/4)
1 cup Wholewheat flour, divided
1 cup White cornmeal
One half cup Medium rye flour
1 teaspoon Salt
Vegetable cooking spray

Dissolve yeast and sugar in water in a large bowl, and let stand 5 minutes.
Stir in 1One half cups allpurpose flour and One half cup wholewheat flour to form
a batter. Cover and let rise in a warm place (85 degrees), free from
drafts, 30 minutes or until doubled; stir down the batter. Stir in Three fourths cup
allpurpose flour, remaining One half cup wholewheat flour, cornmeal, rye
flour, and salt to form a sticky dough. Turn the dough out onto a floured
surface. Knead until smooth and elastic (about 15 minutes); add enough of
remaining allpurpose flour, One fourth cup at a time, to prevent dough from
sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise 45 minutes or until doubled in bulk. Punch dough down;
turn out onto a lightly floured surface. Divide dough into quarters, and
shape each portion into a round loaf. Place the loaves 4 inches apart on a
large baking sheet coated with cooking spray. Using a sharp knife, make a
continuous 1/4inchdeep cut around the circumference of each loaf near the
outer edge. Using the tip of the knife, prick the top of each loaf in 4
places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees
for 25 minutes or until loaves sound hollow when tapped. Let cool on wire
racks. Yield: 4 loaves, 16 servings.

Per serving: 137 Calories; 1g Fat (4% calories from fat); 4g Protein; 29g
Carbohydrate; 0mg Cholesterol; 136mg Sodium

Recipe by: Cooking Light, Nov/Dec 1994, page 106

Posted to MCRecipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.