August 18, 2017
Breads, Budget-Friendly, Quick Meals,
Brunch, Entertaining, Fall/Autumn, Winter, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Yeast Bread, Flour, Kosher Dairy more
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"Makes 1 loaf"
Grease loaf pan.
In large bowl dissolve yeast in warm water.
Add buttermilk, 2 1/2 cups of the flour, shortening, sugar, salt, baking powder and mix until well mixed.
Add remaining flour and cornmeal, mix well. Dough should still be slightly sticky and soft.
Turn dough onto well floured surface and knead 5 min.
Roll dough into a rectangle, 18x9.
Roll up dough into a log, beginning at short end, press each end to seal and fold under loaf.
Place loaf in loaf pan, seam side down.
Brush with butter and sprinkle with cornmeal.
Let rise until double.
Preheat oven to 425F and bake 30-35 minutes or until golden.
Brush with butter and let cool.
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