3 1/4 All-Purpose Flour
1 All-Purpose Flour
1/2 Cornmeal
1 Salt
1 Fast Rising Yeast
3 Butter
1 Margarine
1/4 Water
Light Molasses


In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
Heat water, butter and molasses to 120F degrees to 130F degrees.
Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.,
Cover; let rest on board 20 minutes.
Roll dough to 14 x 9-inches.
Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
Sprinkle top of loaf with 1 teaspoon flour.
With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
Bake at 375F for 45 minutes or until done.
Remove from pan and cool on wire rack.,
To save up to 50-percent rising time use Fleischmann’s Rapid Rise Yeast.
Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.