Wednesday, April 30, 2014

Bread for Assembly....

How are you faring during this stormy week?  I hope you are staying safe!

Months ago, when plans were being made for UMW Assembly, each Conference was requested to provide two loaves of bread common to their region.  I offered to provide one of the loaves and  immediately thought of cornbread or biscuits, both common for our Conference area.  However, if the bread would be intended for use during Communion, those two options would not work very well. 

Once again, Betty Crocker came to the rescue!  In my 1969 edition, I found a recipe to try!

2 packages active dry yeast
3/4 cup warm water (105 to 115 degrees F)
1 1/4 cups buttermilk
4 cups flour
3/4 cup yellow cornmeal, plus more for sprinkling on top of loaves
1/4 cup shortening
2 Tablespoons sugar
2 teaspoons baking powder
2 1/2 teaspoons salt
Soft butter
- Grease loaf pan, 9x5x3 inches or two pans measuring 8 1/2x4 1/2 x2 1/2-inches.
- In large mixer bowl, dissolve yeast in warm water.  Add buttermilk, 2 1/2 cups of the flour, the shortening, sugar, baking powder, and salt.  Blend 1/2 minute on low speed, scraping bowl constantly.  Beat 2 minutes medium speed, scraping bowl occasionally.  Stir in remaining flour and cornmeal. (Dough should remain soft and slightly sticky.)
- Turn dough onto well-floured board; knead 5 minutes or about 200 turns.  If making two loaves (this is what I did), divide dough in half.  Roll each half into rectangle.  Roll up, beginning at short side.  With side of hand, press each end to seal.  Fold ends under loaf.  Place seam side down in pan.  Bush loaf lightly with butter.  Let rise in warm place until double, about 1 hour.  (Dough in center should be about 2 inches above pan.)
- Heat oven to 425 degrees F.  Oven rack should be in lowest position or bread will brown too quickly.  (I had to cover the loaves with a sheet of aluminum foil draped over the top to keep them from browning too much before the bread was completely baked.)  Bake 30 to 35 minutes.  Remove from pan.  Brush loaf with butter; cool on wire rack.  Yield: two smaller loaves or one large loaf.

Loaf just out of the pan.

The Husband had a chance to try it!  

As there was someone else baking one loaf already, I was able to leave one behind for The Husband while I was gone.  I will definitely be baking this bread again! 

Thank you for reading.  I really appreciate your comments.


  1. Your breads are always so delicious, and I can just almost smell this one as it comes out of the oven! I'm sure it was a great addition to the UMW event, but I'm sure nobody enjoyed it more than The Husband! He's a great "tester" for you, and you never disappoint! :-) Have a lovely day, Sister!

  2. This looks really good. I would love it warm out of the oven with some butter. Yummy! I hope you stay safe during these storms. I heard they've been wild down there in Tennessee!

  3. The bread looks so delicious Nellie! I would love to try that recipe!

  4. I'd like to sink my teethes in a nice fresh slice of buttered bread with a little jam just about now.... Yummy...

    Hubby must be the official tester. It looks good.
    Thanks for sharing.


  5. What lovely bread! It looks so good.

  6. My mouth is watering looking at that bread. : )