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Cranberry Cornmeal
Bread/Stuffing
Betsy Oppenneer developed this recipe, which is
particularly appropriate for Thanksgiving due to the
addition of cranberries. This bread has a more
bread-like texture than regular cornbread, which is
often crumbly and cake-like; it stands up better in
stuffing than would plain cornbread.
2 cups boiling water
1 1/2 cups whole cornmeal
1/2 cup honey
1/3 cup vegetable shortening
2 tablespoons active dry yeast
1/2 cup lukewarm (110°F) water
2 teaspoons salt
5 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups cranberries, coarsely chopped
Combine boiling water, cornmeal, honey and
shortening. Cover and allow to cool to 110°F,
approximately 1 hour.
In a large bowl combine yeast and lukewarm water.
Stir to dissolve yeast. Add salt, 2 cups flour, and
cooled cornmeal mixture. Beat vigorously for 2
minutes. Add cranberries and enough remaining flour,
a little at a time, to make a workable dough.
Turn dough out onto a floured surface and knead,
adding more flour as necessary, until you have a
smooth, elastic dough.
Put dough into an oiled bowl, turning once to make
sure the entire ball is coated with oil. Cover with
a towel and let rise until doubled, about 1 hour.
Punch dough down and turn out onto work surface.
Grease two 10 x 5-inch bread pans.
Divide dough in half and shape into two loaves.
Place loaves in prepared pans and let rise until
almost doubled, about 45 minutes.
Bake loaves in a preheated 375°F oven for 30
minutes, or until bread tests done. Remove from
pans, and cool completely on a wire rack.
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