Pioneer Bread
Prep Time: 15 minutes
Total Time: 2 hours and 15 minutes
Makes 1 loaf
The Dust Bowl was a hard time in history, especially for folks in my part of the country. My dad lived through that time, and he said this was the bread his mother would always fix. The cornmeal and butter on top give it a golden-brown crust.
- 1 (¼-ounce) package rapid-rise yeast
- ¾ cup warm water
- ⅓ cup cornmeal, plus additional for sprinkling
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 large egg
- 3 tablespoons vegetable oil
- 2½ cups all-purpose flour
- 2 tablespoons butter, melted
1. Butter a 9-x-5-x-2-inch loaf pan.
2. In a large bowl, dissolve the yeast in the water.
3. Beat in the cornmeal, sugar, salt, egg, vegetable oil, and 1 cup of the flour for 2 minutes. Slowly stir in the remaining 1½ cups of flour.
4. Roll the dough out onto a floured surface and knead for about 2 minutes, until smooth and elastic.
5. Place the dough in a buttered bowl, cover with a tea towel, and let rise in a warm place for 40 minutes, or until nearly doubled in size.
6. Remove the dough from the bowl and lightly knead it down. Roll out to a roughly ¼-inch-thick rectangle. Fold one short side into the center and then the other, so the dough is folded into thirds, like a business letter. Roll the dough up starting from the short side and press down slightly. Place the loaf seam side down in the loaf pan. Brush with the melted butter and sprinkle with cornmeal.
7. Cover with a tea towel and let rise in a warm place for 50 minutes, or until nearly doubled in size.
8. While the bread is rising, preheat the oven to 375°F.
9. Bake for 25 to 30 minutes, or until golden brown. Let the bread cool slightly and turn out onto a towel or plate. Serve warm or at room temperature.