Cornmeal Loaf

1/2 cup = warm water = 125 ml
1 tsp = sugar = 5 ml
1 pkg = dry yeast = 1 pkg
3/4 cup = boiling water = 180 ml
1/2 cup = cornmeal = 125 ml
1 tbsp = grated orange rind = 15 ml
3 tbsp = soft shortening = 45 ml
1/4 cup = molasses = 60 ml
2 tsp = salt = 10 ml
1 = egg = 1
2 3/4 cups = sifted all-purpose flour = 685 ml

Grease a 9- x 5- x 3-inch (23- x 12.5- x 7.5 cm) loaf pan.

Measure warm water. Add sugar and stir until sugar is dissolved. Sprinkle yeast over and let stand 10 minutes. Stir well.

Combine boiling water, cornmeal, orange rind, shortening, molasses and salt in large mixer bowl, beating at low speed until blended. Cool to lukewarm. Add yeast mixture, egg and half the flour. Beat at low speed to blend, then continue beating 2 minutes at medium speed. Stir in remaining flour with a wooden spoon.

Spoon into prepared pan and flatten top with lightly floured hand. Let rise in a warm place until dough is 1 inch (2.5 cm) below top of pan, about 50 minutes.

Heat oven to 375 degrees-F (190 degrees-C). Bake loaf about 35 minutes or until it sounds hollow when tapped on top.

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