Pioneer bread

Pioneer bread

Ingredients/Components

• sugar - 3 Tbsp
• salt - 2 tsp
• flour - 2 2
• egg - 1 item
• shortening - 3 Tbsp
• butter or margarine, softened - 1 item
• warm water - 3/4 c
• cornmeal - 1 item
• yellow cornmeal - 1/3 c
• dry yeast - 1 pkg

How to make pioneer bread:

Dissolve yeast in warm water in a large mixer bowl. Add sugar, salt, egg, shortening, 1/3 cup cornmeal and 1 cup of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 to 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough. Flatten dough with hands or rolling pin into rectangle, 18 x 9-inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal. Fold ends under. Place loaf, seam side down, in greased loaf pan, about 9 x 5 x 3-inches. Brush lightly with butter; sprinkle with cornmeal. Let rise until double, 50 to 60 minutes.

Recipe categories: Breads, Breakfast, Quick breads.