NUTT HOUSE CORNMEAL BREAD

Steps:

• In saucepan combine the cornmeal and 1/2 cups of water.
• Cook over medium heat stirring constantly until cornmeal is thickened. Set aside to cool.
• Add the yeast and 1 teaspoon of sugar to 1/3 cup of water, and set aside to activate.
• Add 1/3 cup sugar, egg, oil, salt, and melted butter to mixing bowl.
• Add about 1 cup of flour and start mixing. Add the yeast mixture and the cooled cornmeal.
• Continue mixing adding the rest of the flour. Add flour until the dough balls on the dough hook. The dough should not stick to your dry fingertip when you touch it. Drop dough on a floured surface and knead slightly and form a ball. If you are not using a mixer with a dough hook, knead the dough for about 15 minutes.
• Place dough ball in a large bowl that has the surface coated with butter. Cover dough with a towel and let rise until doubled in size.
• For Bread.
• After dough has doubled, place dough on a lightly floured and roll into an 8x10-inch rectangle).
• Roll the dough into a loaf and seal the ends and bottom by pinching the dough until sealed. Place loaf in bread pan and brush with melted butter.
• For rolls: Form the 2 oz pieces into balls and place on a buttered baking sheet or one lined with baking paper. Brush tops with melted butter.
• To make hoagie buns cut dough into 6 equal pieces (about 4 oz. each). Roll dough into sticks about 6 inches long. On a lightly floured surface roll the hoagie sticks into a bun shape about 1/4" to 3/8" in thickness.
• Place on baking sheet and brush tops with melted butter.
• Leave uncovered and let dough double in size.
• Place pans (bread)in a 350°F oven and bake (40 to 50 minutes) until desired color is attained.
• Note: Rolls will bake for about 20 minutes.
• Remove bread from pan and place on cooling racks.
• Let cool completely and then slice.
• This bread stores very well in the freezer.
• Note: This bread will take longer to rise than white bread or wheat bread.