- Course: Breakfast/Desert.
- Cuisine: English.
- Prep time: 40 minutes.
- Cook time: 50 minutes.
- Total time: 90 minutes.
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
MAKES 2 LOAVES
- 10ml/2 tsp active dried yeast
- 60ml/4 tablespoon lukewarm water
- 50g/2oz/½ cup cornmeal
- 45ml/3 tablespoon butter or margarine
- 60ml/4 tablespoon black treacle (molasses)
- 175mlll/6fl oz/¾ cup boiling water
- 1 egg
- 350g/12oz/3 cups strong white bread flour
- 30ml/2 tablespoon salt
STEPS:
- Combine the yeast and lukewarm water, stir well, and leave for 15 minutes to dissolve.
- Meanwhile, combine the cornmeal, butter or margarine, black treacle and boiling water in a large bowl. Add the yeast, egg, and half the flour. Stir together to blend.
- Stir in the remaining flour and salt. When the dough becomes too stiff, stir with your hands until it comes away from the sides of the bowl. If it is too sticky, add more flour; if too stiff, add a little water.
- Transfer to a floured surface knead until smooth and elastic. Place in a bowl, cover with a plastic bag, and leave in a warm place until doubled in size, 2-3 hours.
- Grease two 18 x 7.5cm/7 x 3in bread tins (pans). Knock back (punch down) the dough. Shape into two loaves and place in the tins, seam-side down. Cover and leave in a warm place for 1-2 hours.
- Preheat the oven to 190°C/375°F/Gas 5. Bake for 50 minutes. Remove and cool on a wire rack.