Recipes > Breads > Cornbread > Corn Meal and Wheat Bread

Corn Meal and Wheat Bread

Ingredients

• 1 cup corn meal
• 2 cups wheat flour
• 1 tablespoon fat
• 1 tablespoon corn syrup
• 1 1/2 teaspoons salt
• 1 1/4 cups cold water
• 1/4 cup lukewarm water
• 1 cake yeast

Instructions

Pour cold water gradually over corn meal and salt. Cook over water for 20 minutes. Add fat and syrup. Allow to cool to room temperature. Add yeast which has been softened in the lukewarm water. Add flour gradually, stirring or kneading thoroughly after each addition of flour. Knead lightly for 10 or 15 minutes. Shape into a loaf. Let rise until double in bulk. Bake in a moderate oven (360-380°) for about an hour. (The amount of corn meal may be reduced if one desires a loaf with the characteristics of wheat bread.)

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Source

Everyday Foods in War Time (1918).