Source:

Category: Breads

Classifications:

Qty Measure Ingredient

------------------------------------------------------------

1 (1/4 oz) packag active dry yeast

1 1/2 cups warm water (110* to 115*), divided

1 tablespoon sugar

2 teaspoons salt

1 tablespoon shortening, melted

4 cups all-purpose flour

cornmeal

Instructions: In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead). cover and let rise in a warm place for 1 hour or until doubled. Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10-in x 8-in rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. With a sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400* for 20-30 minutes or until lightly browned. Cool on wire racks.

Staging:

Variations:

Background: Note: Yield: 2 loaves (10 slices each).

DIABETIC EXCHANGES: One slice equals 1-1/2 starch; also, 100 calories, 233 mg sodium, 0 cholesterol, 20 gm carbohydrate, 3 gm protein, 1 gm fat.

Serves: 0

Yields: 2 Loaves

Food Exchanges: